I was visiting with the Chef from the Stein Erickson Lodge at the soup fundraiser for Solider Hollow. (It was so fun to make soup for all those who came.) He was excited to be on his way to cook for the Swedish Ski Team for a week. I ask him his most requested thing he cooks for them. I was expecting some fish dish or bread or fancy dessert, but he laughed and said it was Rösti. I ask for details, and he described the exact way I make hash browns. So funny that my Swedish Roots kept this recipe down through the generations.
Swedish Rösti Potatoes (Or Giant Hash Brown)
4-6 servings
4 large potatoes, (waxy and starchy)
2 Tablespoons butter or lard, divided
2 Tablespoon vegetable oil
Salt and pepper, to taste
Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater.
Heat HALF OF the lard or butter AND oil in a nonstick skillet or Cast-Iron Skillet (I use a 12-inch) over medium heat. When hot, add potatoes, sprinkle with salt and pepper. Then, gently press down on the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
When one side is done, put a spatula under the potatoes to be sure they are not stuck to the bottom of the skillet. DO NOT TURN WITH THE SPATULA. Cover the skillet with a large plate and invert the Rösti over onto it, put the other half of the butter and oil into the skillet, then slide the potatoes back into the skillet to cook the other side of the potatoes. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt and pepper, and cut into wedges to serve.
Serve for breakfast or dinner as a side dish.
I just cheat and use 1 package of Simply Potatoes Shredded Hash Browns.
3 Tablespoons of grated Parmesan Cheese or Gruyere Cheese can be combined with the potatoes before you add them to the pan. Onions are also awesome or bacon but use less oil.
Gluten Free as written to make Dairy free use lard or just vegetable oil.
Jan Dairy Keen