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0.0 – 0 reviews • Potato
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
10 min |
| Cook: |
50 min |
| Yield: |
4 servings |
Ingredients
- 1 pound Yukon gold potatoes, chilled and shredded
- 1/4 pound onions, shredded
- 4 teaspoons vegetable oil
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground pepper
Instructions
- Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
- In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
243 |
| Total Fat |
16 g |
| Saturated Fat |
8 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
3 g |
| Cholesterol |
31 mg |
| Sodium |
375 mg |
