Carne Seca Rosti Recipe
Like the biggest hash brown you’ve ever seen stuffed with whatever your heart desires.
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Ingredients
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Rosti Base
Filling
Method
Rosti Preparation
- 1
Prepare the Potatoes
Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- 2
Season the Potatoes
In a large bowl, combine the grated potatoes with salt and black pepper. Mix well to ensure the seasoning is evenly distributed.
- 3
Cook the Rosti Base
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the grated potato mixture, pressing it down firmly to form a large cake. Cook for about 10-15 minutes on one side until golden brown.
- 4
Filling and Serving
- 5
Prepare the Filling
While the rosti is cooking, combine the carne seca, shredded cheddar cheese, chopped green onions, and sliced jalapeños in a bowl. Mix well.
- 6
Assemble the Rosti
Once the rosti is cooked on both sides, transfer it to a large cutting board. Carefully cut it in half, leaving one side still connected. Fill the open side with the carne seca mixture and fold the rosti over to enclose the filling.
- 7
Finish Cooking
Return the filled rosti to the skillet and cook for an additional 5 minutes on each side to melt the cheese and heat the filling through.
- 8
Serve
Slice the rosti into wedges and serve warm with a dollop of sour cream on the side.