Potato Parmesan Rosti
A Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake.
Ingredients
- 1 pound yukon gold potatoes peeled and shredded
- 3/4 tsp cornstarch
- 2 tbsp + 1/2 tbsp unsalted butter cut into pieces and chilled
- 4 large eggs
- 1 tsp oil
- 1/4 cup freshly grated parmesan cheese
- salt
- pepper
Instructions
- Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain, leaving potatoes in colander.
- Wipe bowl dry. Place one-third of potatoes in center of dish towel. Gather towel ends together and twist tightly to squeeze out moister. Transfer potatoes to now-empty bowl and repeat the process with remaining potatoes in 2 batches.
- Sprinkle cornstarch, salt and pepper over potatoes. Using hand or fork, toss the ingredients together until well blended.
- Melt 1 tablespoon butter in a 10-inch non stick skillet over medium heat. Add potato mixture and spread into even layer.
- Cover and cook for 6 minutes. Uncover and using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 8 to 10 minutes longer.
- Shake skillet to loosen roesti and slide onto a large plate. Add 1 tablespoon butter to skillet and swirl to coat the pan. Invert the roesti onto second plate and slide, browned side up back into the skillet.
- Cook, occasionally pressing on potatoes, until bottom is deep golden brown, 8 to 10 minutes.
- Transfer roesti to cutting board and let cool slightly while making eggs.
- Wipe down the skillet with paper towel. Crack eggs into 2 small bowls. Heat oil in now-empty skillet over medium heat until shimmering. Add remaining 1/2 tablespoon chilled butter to skillet and quickly swirl to coat pan.
- Working quickly, pour 1 bowl egg in 1 side and second in other side. Cover and cook for 2 minutes.
- Remove skillet from heat and let stand, covered for about 2 minutes ( for runny yolks). For soft yolks, let it stand covered for 3 minutes and 4 minutes for medium set yolks. Slide the eggs onto roesti, sprinkle parmesan cheese, and season with salt and pepper. Cut into wedges and serve.