Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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.

David Bonom
Recipe by Cooking Light November 2014

Gallery

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Serves 8 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

159 calories; fat 5.8g; saturated fat 1.5g; mono fat 2.7g; poly fat 0.5g; protein 4g; carbohydrates 23g; fiber 2g; cholesterol 27mg; iron 1mg; sodium 220mg; calcium 18mg.
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