3 tbsp. butter
1 tsp. salt
1 lg. onion, finely chopped
2 tbsp. milk
Potatoes must be cooked at least 1 day before hand. Rosti must not be stirred, otherwise they will not form a crust. Boil the unpeeled potatoes until semi-tender the day before preparation. Peel; grate coarsely and salt. Heat butter in a large skillet. Saute onion until translucent; add potatoes and mix. Flatten with pancake turner to form a cake; cover, cook about 15 minutes until heated through. (Do not stir, but occasionally shake pan. Reshape, if necessary.) Should be moist; if not, sprinkle with additional cooking oil. Flip. Uncover, cook 15 minutes more. Turn out onto a platter, golden crust side up. Serves 6 to 8.
A number of additional ingredients are often added, such as bacon, onions, cheese, apples or fresh herbs—rosemary, thyme. Potatoes: yellow-fleshed potatoes, such as Yukon Gold (low water content) or Sweet-potato. Let your imagination run wild!
A number of additional ingredients are often added, such as bacon, onions, cheese, apples or fresh herbs—rosemary, thyme. Potatoes: yellow-fleshed potatoes, such as Yukon Gold (low water content) or Sweet-potato. Let your imagination run wild!
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