Corned Beef–Potato Rösti Recipe
By
Amy Wisniewski
Difficulty: Medium |
Total Time:
35 mins
|
Active Time:
|
Makes:
4 to 6 servings
Rösti is a Swiss treat of shredded, cooked potatoes fried into a thick cake until golden. Here we fold in some onions and Corned Beef for a breakfast dish that gives a nod to corned beef hash.
Game plan: In Switzerland, rösti is so popular that many markets sell pregrated, precooked potatoes for use in this dish. We actually found that grating the raw potatoes and placing them in a strainer eliminates the need to precook them, saving time without sacrificing flavor.
This recipe was featured as part of our Make Your Own Corned Beef story.
INGREDIENTS
- 1 pound white potatoes
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped yellow onion
- 4 ounces Corned Beef small dice (about 1 cup)
INSTRUCTIONS
- Peel potatoes and grate on the large holes of a box grater. Place a fine mesh strainer over a medium bowl and transfer grated potatoes to the strainer. Add salt and pepper and toss to combine; set aside.
- Heat 1 tablespoon of the oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes.
- Sprinkle half of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes.
- To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining 1 tablespoon oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.
Miss Rennie, I haven't made this recipe but I've made potato latkes many times... the strainer step is important so the moisture can drain out of the potatoes, and you don't have a soggy panful of potatoes from which the moisture first has to evaporate before the potatoes can brown.
What's the point of sticking the potatoes in the strainer? How does that save on precooking time? It reads here like all they do is sit in the strainer until the pan is ready.
Excellent, however jeanmarieok...........it only fed 2 of us!!!!!!!! I made some homeade applesauce to go with and our plates were so clean that we could have put them back in the cupboard!!!!! Next time tho I will double and make in a LARGE non-stick. One could be really decadent and top it off with a poached/fried egg as well.
This was delicious, and I am ashamed to admit it only fed 3 of us, with no leftovers.
How long do you keep the grated potatoes in the strainer? Do you press them to squeeze out the liquid?
This seems to be exquisit,mmm jummy!
Where's the butter? You can't make röstis with oil!
never had any thing like it and it is 1250 am and have to cook this one up . what agreat idea to the master cook that got this one on here ! jhn
Sprinkling salt on the raw potato and letting it sit helps get more moisture out. This works on eggplant, too.
This is also a great dish for Passover!
Yes, I squeezed them really well, too. They were absolutely delicious.
Made them last weekend to use up the St. Pat's corned beef.
A keeper.
I suspect the strainer's purpose is to let some of the liquid drain out of the shredded potatoes. I'd press them. When I make rosti-like things, I squeeze the potatoes by handfuls to get the water out. Seems to make them be less gummy, more crispy.
What is the purpose of the mesh strainer? Are we supposed to press the potatoes after they are grated?
It sounds great, but I think you call for too much salt, the meat is already salty.
This is delicious - I served it with some applesauce I put up in the fall. Perfect lunch or light dinner.