Sunday, September 25, 2011

Rosemary Potato & Beet Rosti

Printable Recipe

Prep time: 5 minutes
Cooking time: 10-15 minutes

Serves 4 

 Ingredients: 1lb/450g new potatoes, rinsed
1 large beet, peeled
1 large clove garlic, shaved or very thinly sliced
2 large eggs, beaten
1 tbsp fresh rosemary leaves, chopped
Salt & freshly ground pepper to taste
1 tbsp olive oil

1. Grate the potatoes and beets SEPARATELY in a food processor.

 2. In a large mixing bowl, place the grated potatoes, then the grated beets and gently toss.

 3. In another bowl, beat the eggs and add the rosemary, shaved garlic, salt and pepper and combine well. Add to the beet and potato mixture and thoroughly mix.

 4. Heat 1 tbsp olive oil in a medium skillet over medium high heat. When hot (one shred of potato will sizzle) add the rosti mixture and flatten.

 5. Cook for 4 minutes over medium high heat. When golden underneath (a quick peek with a spatula will tell the tale), flip. The easiest way to flip so the rosti pancake does not turn into scrambled eggs is to place an inverted plate over the rosti and flip the entire pan upside down. The golden bottom should now be on top and can easily slide back into the pan. You might want to add a touch more oil before you do.

 6. Cook for another 5 minutes and then check to see if the potatoes are actually cooked through. If not, lower the heat and cover for another couple of minutes.

Sprinkle with a little more salt & pepper and serve.  

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