ROSTI POTATO PANCAKES
- 750 g (1,6 pound) yellow potatoes, peeled
- 1/4 onion
- 70 g (2,5 oz) Speck or bacon or pancetta, optional
- About 1 tsp salt
- black pepper
- About 1 tbsp extra virgin olive oil or butter
- Chop the Speck (or pancetta or bacon).
- Use the large holes of a grater to grate onion and potatoes.
- Transfer the shredded potatoes into a kitchen/tea towel and squeeze out as much liquid as you can.
- Place the sqeezed potatoes into a large bowl: add grated onion, chopped speck, salt and black pepper to taste. Stir to combine.
- Grease a non-stick pan with olive oil, absorb the excess with kitchen paper.
- Heat the greased pan over medium heat.
- Use an ice cream scooper to take equal amount (about 2 tablespoons) of potato mixture and spoon it on the greased heated pan.
- Use the back of a spoon to flatten the patties.
- Cook over medium-low heat until browned, about 7 minutes. You can cover the pan with a lid to well cook the potato inside (optional).
- Flip your patties and cook the other sides about 7 minutes. Regulate the heat under the pan: your potato need to cook well and you don't have to burn the bottom of your rosti, so be careful to not use too high heat.
- Repeat with remaining potato mixture.
- Serve immedieately.
Since Rosti is a traditional farmer dish, it’s made with simple ingredients, that’s why it’s so delicious…who can resist to these amazing potato pancakes with their crispy and crunchy sides?!
The traditional recipes started using raw potatoes, it’s my favourite method because it’s easier and works perfectly!
It’s very important to squeeze out from your potatoes the more starch and water as you can, so don’t skip the squeezing step; if you have some doubt, watche my recipe video above to see how I made it.
This dish is from Switzerland but it’s very common in northern Italy too, for this reason I’ve used Speck that is a cured ham, slightly smoked, made in Alto Adige (South Tirol), an Italian region with a strong German-Austrian influence. It’s similar to a smoked Prosciutto Crudo, but with a stronger spicy flavor and less salt.
If you can’t find it, just skip it or substitute it with pancetta, bacon or a smoked cured meat.
The traditional shape of Rosti is about 7 cm-2,5 inch flattened round patties (like fritters or pancakes). But you can also make a big Rosti using a 25 cm-9 inch non-stick pan. If you decide to make one big Rosti, you need to cook it for more minutes. Remember to not use a too high heat and use a lid to cover your pan to help your Rosti cooking through.
Even if they are made without eggs, they stay together thatnks to the potato starch and are very crispy outside!
Try them for breakfast or brunch. They are also perfect as main dish or side dish with eggs and meat.