Summer Vegetable Roesti (Rosti)

Life is back to normal with work, walking and everything else that goes with daily life. Sometimes I like to have a quick dinner with just a salad on the side. Last night was one of those days for me. I felt like I needed comfort food. It was also one of those days.

Potatoes for me are the ultimate comfort food!!Fried, boiled, mashed, grated.... any way you want to prepare them is alright by me.



Europeans initially considered potatoes to be a poisonous tuber as they are a member of the nighshade family. (The leaves certainly are).

One of my favourite preparations is potatoe roesti. My mom would prepare roesti for us when we were kids in individual portions. It is a potatoe dish originally from Switzerland and a common breakfast eaten by farmers. Today it is more commonly served to accompany other dishes, rather than for breakfast...the crispy cakes are a favourite of mine anytime!

Last night I had the Summer Roesti and a side salad. I have posted 3 of my favourite roesti recipes. Three different ways to cook them as well.....

Photo is taken at Red Barn Fruit Stand in Enderby, British Columbia.

**Summer Vegetable Roesti (Rosti)**

• 4 baking potatoes, peeled
• salt and freshly ground pepper
• 3/4 cup shreeded Cheddar cheese
• 1/2 cup shredded zucchini
• 1/2 cup cooked corn kernels
• 2 tablespoons chopped fresh basil
• 2 tablespoons vegetable oil

1. In saucepan of boiling water, cook potatoes for 8 - 10 minutes; drain and let cool. Grate into a bowl. Sprinkle with 1/4 tsp each salt and pepper; toss gently.

2.  In separate bowl, stir together cheese, zucchini, corn, basil and a pinch each of salt and pepper. In a 9-inch nonstick skillet, heat half of the oil over medium heat, swirling to coat pan.

3. Add half of the potatoes; pat to spread evenly. Spread with cheese mixture, leaving border uncovered. Top with remaining potatoes, patting down and pressing edge to seal.

4.  Cook for about 12 minutes or until bottom is golden and crusty.Using a wooden spatula and shaking pan gently, loosen roesti from pan. Invert flat plate on skillet. Using oven mitts and holding plate and skillet together, invert roesti onto plate.

5. Return skillet to heat; adding remaining oil, swirling to coat pan. Slide roesti back into skillet, browned side up; cook for about 10 minutes longer or until bottom is golden and crusty.

Serves 4
 

**Roesti (Rosti) Potatoes**

• 2-1/2 lbs medium potatoes
• 1/3 cup melted butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped fresh parsley

Scrub potatoes and place in a large pot of cold, salted water. Bring to a boil, covered, and cook for 5 -6 minutes or until potatoes are partially cooked but still quite firm. Cool slightly and peel.
 
Grate potatoes in food processor or by hand.In 11-inch skillet (cast iron), heat half of the butter over medium heat until sizzling. Tilt skillet to coat bottom surface. Add grated potatoes, press flat into pancake shape; sprinkle with salt and pepper.
 
 With knife or spatula; slide pancake onto large plate. Drizzle remaining melted butter over the uncooked side of pancake. Invert pancake back into skillet and cook for about 12 minutes or until golden brown underneath. Loosen pancake and slide onto serving plate.
 
Sprinkle with parsley, cut into wedges and serve.

NOTE: 4 oz grated Emmenthaler cheese can be added to shredded potatoes in a bowl before frying. Mmmmm good!!!

Serves 6 - 8
**Roesti with Bacon, Mushrooms and Onions**

• 6 large baking potatoes
• 1 tablespoon salt
• 3-1/2 oz smoked bacon, thinly sliced vertically
• 3-1/2 oz onion, diced
• 1 sprig thyme
• 3-1/2 oz mushrooms, diced
• 2 tablespoons oil
• 2 oz butter
• 6 slices Havarti or Gruyere

1. Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.

2.  In a frying pan saute the bacon and onions and thyme. Add mushrooms and cook for about 5 minutes until soft.

3. Combine the potatoes and mix gently, taking care not to mash them too much.

4.  Heat the oil in a frying pan and add 3 0r 4 spoonfuls of the mixture. Using a spatula, pat the mixture into a round flat cake. Brown it over high heat. When the bottom side is cooked flip it over.

5. Repeat with remaining potatoes to make 6 cakes.

6. Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler. In this particular recipe it is best to make individual roesti instead of 1 big one.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.