POTATOES RÖSTI
4 servings

Rösti is essentially a giant potato pancake. This recipe works with russet potatoes only, since their starch helps bind the shreds together. For diner-style shredded hash browns, you may break up or “scatter” the cake into several pieces after it has browned on the first side and stir them until browned to your liking.

Shred on the large holes of a box grater over a kitchen towel:

  • 1 pound russet potatoes (about 2 potatoes), peeled if desired

Top with another towel and dry the potato shreds well. Transfer to a bowl and toss with:

  • (2 tablespoons grated onion)
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Heat in a large skillet (you’ll get the best crust with cast iron) over medium heat:

  • 3 tablespoons vegetable oil, duck, goose, or chicken fat, or bacon fat

When the oil shimmers, add the shredded potatoes, using a spatula to spread them out into an even layer covering the bottom of the skillet. Cook until the bottom of the pancake is a deep golden brown, 12 to 15 minutes. Loosen the cake from the skillet with a spatula. Carefully flip the pancake by sliding it onto a plate and carefully inverting the plate over the skillet. Cook until golden on the second side, 8 to 10 minutes more. Serve as for Latkes, or with:

Own a physical copy? Find this recipe on page 269.

Vegetables