homehome
home

Liquid Measurement Converter


is equal to
Weight Measurement Converter


is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


home

Mini Rosti (Swiss Potato Cakes) Recipe








home








REGISTER for FREE to...
  • Collect Recipes
  • Vote for Recipes
  • Post Comments
REGISTER



Mini Rosti (Swiss Potato Cakes)

Shredded potatoes pan-fried and served with sour cream, green onions and homemade applesauce. Perfect for breakfast, a side dish, or an appetizer.

Mini Rosti (Swiss Potato Cakes) recipe



Servings: 3
Total Time: 30 minutes
Recipe by: Rae


Ingredients

1 lb russet potatoes, peeled
1 tsp kosher salt
1/4 tsp black pepper
1 TBSP parsley, chopped finely
cooking oil
Garnish:
1 green onion, sliced thin
Sour Cream
Applesauce, recipe follows
Applesauce:
1 gala apple, peeled and cored
1 TBSP butter, unsalted
teeny tiny pinch kosher salt

Directions

1. Make the applesauce: place the whole cored apple into a microwave safe bowl and cover with a sheet of plastic wrap. Microwave until very tender, about 5 minutes. CAREFULLY uncover and pour the softened apple and any liquid in the bowl into the food processor and pulse until smooth. Add the butter and salt and pulse until combined. Keep warm.

2. Make the rosti: Shred the potatoes with the large side of the grater.

3. Mix with the salt, pepper, and parsley allow to sit 10 minutes, covered tightly.

4. Squeeze out all moisture. Form 1/4 cup balls and set on paper towels to drain.

5. Heat a 12-inch nonstick pan over medium high heat and add 2 TBSP oil. Once the oil is hot add the balls and flatten to 1/4 inch thickness using the bottom of the measuring cup. Cook in batches, do not overcrowd the pan.

6. Cook about 4 to 5 minutes or until well browned and then flip to the other side, continue to cook until well browned another 3 minutes. Remove from pan and allow to drain while you cook the remaining rosti.

7. Serve with the applesauce, green onions, and sour cream.



Notes/Tips

I tried this recipe with russet potatoes, Yukon gold potatoes and mixture of russet and Yukon gold. The russets came out crispiest. The Yukon offered more flavor, but were on the soggy side. The mixture was middle of the road in crispiness, but was a bit oily. I strongly suggest using russet potatoes.

For an elevated appetizer top with caviar or smoked salmon and creme fraiche.

Nomatic



Recipe Feedback

10 people voted on this recipe:
100% say Yep, It's Great

What do you think?


Got some tips or comments for this recipe?







Mini Rosti (Swiss Potato Cakes)

home


Email a copy of the recipe
(Mini Rosti (Swiss Potato Cakes))


Name:
Re-type email:
Get free weekly recipe alerts.