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potato-rosti

"Potato rösti" is basically the fancy way to call a hash brown. I don't really care what it's called, though. It's delicious. It might be my favorite way to consume a potato and it's SO EASY. All you need is some oil, potatoes, salt, and some good technique. I usually will just eat the rösti plain with some ketchup (and feel free to do that here) but I wanted to show a cool way to elevate it! It's also amazing with some cheese melted on top, or just top off with a fried egg. Feel free to get creative with it! Please note that this recipe is for an 11-inch skillet. Using a larger one will result in a rösti that's slightly too thin, while a smaller skillet would result in a rösti slightly too thick. If you're using a skillet of a different size, adjust accordingly! If you're really in a pinch, skip the rinsing, soaking, and drying the potatoes because I understand that it's kind of annoying to do all that. Instead, just throw the grated potato into a towel and squeeze out as much as liquid as possible. It'll save you some time as a trade off for some crispiness.

Ingredients