Rosti
The 24 Days of Christmas Potatoes are back and this rosti has convinced me to relocate to Switzerland 🇨🇭
Not only have Switzerland introduced us to the rosti but they’ve given us amazing chocolate, some decent alps and the beautiful, wonderful cheese fondue. I’ll need rolling back down one of their mountains once I’m done lemme tell ya.
Anyway, back to the rosti. This is no ordinary rosti, oh no, this is a FANCY AF rosti. It’s indulgent and is the dish you should make if you’re in need of a treat. We all need a lil treat every so often and why hold back at Christmas? Enjoy this as a festive brekky topped with fried eggs and steak or top with creme fraiche and a scoop of caviar if you’re feeling particularly extra. I basically used it as an excuse to buy a bit of caviar for “research purposes” and “recipe testing”. Obviously I also had to make multiple portions too…
If you’re unfamiliar with a rosti, it’s essentially a traditional Swiss dish made up of grated potato, which is fashioned into a small flat cake and fried. Usually enjoyed as a breakfast food, but you can top with whatever you fancy and enjoy whenever you fancy!
What do you want to see next in the 24 Days of Christmas Potatoes? DM your festive fantasies and I’ll see what I can do babs x
Ingredients
- 6-8 large maris pipers, peeled and grated
- 2 tbsp clarified butter/ghee
- 1 heaped tsp chilli flakes
- 1 large brown onion, grated
- 1 tbsp caviar
- 1 tub creme fraiche
Method
- Put the grated potato and onion into a clean tea towel and squeeze out all of the liquid.
- When the potato is dry, put into a mixing bowl with chilli flakes, grated onion. Season well with salt and pepper.
- Using a preheated nonstick medium sized frying pan, fully fill the pan with a thick layer of potato and leave to cook for 8-10 minutes, not turning up the heat too high - you want it to cook low and slow. You can tell when the edges start to go translucent/slightly brown that it is ready to flip. Continue cooking on the other side for another 8-10 minutes.
- Drain on paper towels, slice into wedges and put a blob of creme fraiche on each slice, top with caviar and sprinkle over some flaky salt to finish.