Signature Rosti Potato Recipe
The biggest hash brown you’ve ever seen stuffed with whatever your heart desires.
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Ingredients
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Potato Base
Stuffing Options
Method
Preparation of Potato Base
- 1
Grate the Potatoes
Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a large bowl.
- 2
Remove Excess Moisture
Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the grated potatoes. This will help achieve a crispy texture.
- 3
Season the Potatoes
Add salt and black pepper to the grated potatoes and mix well to ensure even seasoning.
Cooking the Rosti
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
- 6
Cook the Bottom
Cook for about 10-15 minutes on medium heat until the bottom is golden brown and crispy.
- 7
- 8
Cook the Other Side
Cook for another 10-15 minutes until the second side is also golden brown and crispy.
Stuffing the Rosti
- 9
Add the Stuffing
Once both sides are cooked, transfer the rosti to a large plate. Carefully cut a slit into the top of the rosti and scoop out a bit of the potato to create a pocket.
- 10
Fill with Desired Ingredients
Fill the pocket with your choice of stuffing ingredients: shredded cheese, cooked bacon, green onions, sour cream, diced bell peppers, and chopped spinach.
- 11
Melt the Cheese
If using cheese, place the stuffed rosti back in the skillet on low heat for a few minutes until the cheese is melted and gooey.
Serving
- 12
Plate and Serve
Slice the rosti into wedges and serve hot with extra sour cream on the side for dipping.