Potato Rosti: The Art of The Flip

Rosti is Swiss breakfast dish which features potatoes as the main ingredient. Many in the US may refer to this same dish as a potato cake, or, simply as hash browns.

The key to making an amazing Rosti is the "flip". Once pan seared on one side, the Rosti must be flipped over to cook on the opposite side. The flip should yield and crisp outer potato crust, that is intact. If you're like me, you aren't a classically trained chef; so the 'air-flip' is probably not going to yield the best results.  You can use a plate or the lid of a pot to slide your Rosti out of the skillet, flip it over, and slide back into the skillet to finish cooking. 

Cover the Rosti and pan sear on each side for 10 minutes. Once cooked, garnish with finely sliced scallion and serve. 

Potato Rosti:

1lb - Shredded Potatoes

2 Tbsp - High heat oil (I use grape seed)

1 cup - Diced onion

Seasonings - Garlic, Salt, Pepper, Old Bay 

1/4 cup - Finely sliced green onion (scallion) 

Heat medium size skillet with grape seed or other high heat oil. Saute diced onion for 1 minute then add shredded potatoes to pan. Add your preferred seasonings- to taste, mix with shredded potatoes. Lower cook temperature to medium and cover skillet with an oversized lid. Cook for approximately 10 minutes, ensure that enough moisture and oil is covering the bottom of your skillet to keep potatoes from sticking. Potato mixture should be firm and sturdy before flipping.

THE FLIP: Remove skillet from heat. Lift pan with on hand, using the opposite hand to secure lid on top of skillet. Flip skillet over, keeping lid secure. You should now see the cooked side of the potato cake on top of the lid. Set skillet back to heated eye, add additional oil to pan. Use lid to gently slide Rosti back into skillet, cover and cook for an additional 10 minutes. 

Once thoroughly cooked, the Rosti should appear like large potato "pie". Slide Rosti on to serving dish and allow to sit for 5 minutes.

Cut in pie like slices and serve.