Joy of Cooking tells me that Potato Rösti is a classic Swedish dish. See, it even has a non-Latin alphabet character in the name. It is delicious whether you spell it with a ö or an “o”.
This recipe was inspired, and partially based on an Alton Brown podcast. Quantities mostly came from the Joy of Cooking. Neither quite fit the bill though so I added a bit of this and that to make it my own.
Prep time: 10 minutes
Total time: 25 minutes
- 2 lbs. yellow-skin potatoes, such as Yukon Gold
- 3 shallots
- 3 eggs
- 1/4 cup finely chopped chives
- 1 tsp. kosher salt
- 1 tsp. cracked black pepper
- 2 Tbsp. bacon fat
- 4 sided box grater
- salad spinner
- 12″ non-stick skillet
- a flat pot lid, plate or sheet pan large enough to fully cover the skillet
- Peel potatoes and grate on the large-hole side of a box grater. Place in the salad spinner and give it a whirl. Empty liquid and repeat. Let sit for 3-5 minutes and give it one last spin. Transfer potatoes to a large mixing bowl.
- Peel outer skin of shallots and grate fine on a box grater. Add to the mixing bowl.
- Crack the 3 eggs into a small bowl. Add salt, pepper and chives. Combine with a fork until eggs are well mixed. Add to the large mixing bowl. Use a spatula to combine the ingredients.
- Add bacon fat to a cold non-stick skillet. Heat over medium heat until fat is fully melted. Swirl to coat evenly. Transfer potato mixture to the skillet and push to the edges with spatula evenly distributing the potatoes as best as possible. Allow to cook for 5 minutes undisturbed.
- Take a peek and verify that the rosti is nicely browned. If not let it cook another minute or two. When ready to flip place a pot lid (or other flat item, see above) over the rosti and invert the skillet so that the raw side is sitting on the pot lid. Slide the rosti from the pot lid back into the skillet. Cook for ~5-7 minutes longer.
- Peek at the second side and verify browning. When done to your likeness transfer to a cutting board. Use a pizza wheel to cut the rosti into 8 pieces. Serve.
I used bacon fat because I wanted a bit of smoky bacony goodness with my potato. You could use a 50-50 mix of butter and vegetable oil or just vegetable oil if you prefer.