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Leek and Pancetta Potato Rösti

Photo: Chris Court; Styling: Carla Gonzalez-Hart

 

Hands-on time 15 mins
Total time 1 hr
Yield

Serves 8 (serving size: 1 wedge)

Maximum surface area means more crunchy bits in this rösti, essentially a large potato pancake, perfect for the hash brown lovers in your family. If making ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Reheat in an ovenproof skillet at 350° for 10 minutes or until recrisped.

Ingredients

  • 4 1/2 cups shredded peeled baking potato (about 2 pounds)
  • 3 ounces diced pancetta (such as Boar's Head)
  • 1 large leek, halved lengthwise and thinly sliced (white and light green parts only)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 2 tablespoons olive oil

Nutrition Information

  • calories 159
  • fat 5.8 g
  • satfat 1.5 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 27 mg
  • iron 1 mg
  • sodium 220 mg
  • calcium 18 mg

How to Make It

  1. Place shredded potato on a double layer of cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth to extract excess moisture. Place potato in a bowl.

  2. Heat a large nonstick skillet over medium-high heat. Add pancetta; cook 4 minutes or until lightly browned and crisp. Stir in leek; cook 4 minutes or until tender. Add pancetta mixture, flour, sage, salt, pepper, and egg to potato; stir well to combine.

  3. Return pan to medium-high heat. Add oil; swirl to coat. Add potato mixture to pan; flatten with a spatula into an even layer. Cook 12 minutes or until bottom is golden brown. Place a large plate upside down on top of pan; invert onto plate. Carefully slide potato cake into pan, browned side up; cook 10 minutes or until golden brown. Place potato cake on a cutting board; cool slightly. Cut into 8 wedges.