Potato Rosti
310kcal
Ingredients
- 2 pounds Yukon or russet potatoes
- 6 ounces chopped leek (white part only)
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 teaspoon salt (or use ¾ teaspoon of salt if you're salt-sensitive)
- ½ teaspoon black pepper
- 3 whole eggs
- 1 cup freshly shredded cheese of your cheese (such as Gruyère or mozzarella)
- 3 tablespoon oil (divided) - add more oil if needed
Method
- Peel and shred potatoes. Let the potatoes rest for 5 minutes. Drain the liquid then use a cheese cloth to squeeze as much liquid as possible out of the shredded potatoes.
- In a large bowl, mix all of the ingredients (except the oil). Stir to combine.
- Heat 1½ tablespoon of oil in a 10-inch skillet over medium heat. Spread potatoes in pan evenly, press down with a spatula to flatten and shape the pancake. Cook for about 10 minutes or longer or until golden brown (depending on the thickness). Carefully slide the pancake out of the pan onto a dinner plate. Place another plate on top of the rosti then flip the plates over.
- Add 1½ tablespoon of oil into a skillet. Slide the rosti back to the skillet and cook for about 8 minutes, or until it's fully cooked.
Nutrition
Calories310kcalCarbohydrates32gProtein11gFat16gSaturated Fat5gTrans Fat1gCholesterol102mgSodium551mgPotassium745mgFiber4gSugar2gVitamin A784IUVitamin C34mgCalcium187mgIron2mg