Hash Browns Or Rosti Anna Recipes

RöSTI - GERMAN (OR SWISS) HASH BROWNS & EGGS RECIPE - (4.6/5)

Steps:

• Helpful equipment: Potato ricer (easy way to remove excess moisture) or cheesecloth or tea towel Box grater or food processor with a shredding blade Wash potaotes (I don't peel them, unless you are using Russets) and grate Squeeze out as much moisture as you can (to avoid gummy potatoes). Add grated onion (if using) Add olive oil, pepper and go easy on adding salt (you can always add more). Toss to combine. Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor). Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down). Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes. If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve. Otherwise, you can cook eggs separately and serve.

HASH BROWNS (OR ROSTI) ANNA

Steps:

• Heat a small cast iron skillet (6" at the bottom, flared to 7.5" at the top and 2" deep) with clarified butter in a 400F oven for 10 minutes.
• Add a layler of potatoes, spray with oil and season lightly.
• Repeat layers.
• Note, this can be done by spreading the potatoes on a cookie sheet and spraying and seasoning at one time.
• Bake for 25 minutes covered (foil works well).
• Bake for 20 more minutes uncovered until browned on bottom of pan and done.
• Invert using a small plate and season the browned bottom (now the top).
• Any size pan can be used. Just fill with potatoes until rounded and then remove the potatoes to follow the receipe steps above.

POTATOES RöSTI

Steps:

• Preheat the oven to 400°F/200°C/gas 6.
• Cut the potatoes into thin matchsticks using a julienne attachment on a mandoline or food processor. Or, cut into thin rounds and use a sharp knife to cut the rounds into strips {more time consuming, but it works!}
• Heat the butter and olive oil in an 8-in/20-cm ovenproof cast-iron or non-stick frying pan, over medium heat. Add the rosemary to the potatoes, and season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are soft and a few pieces are brown. At this point, the potatoes should have settled into a round flat pancake.
• Transfer the potatoes in the skillet to the hot oven to bake until the top and bottom are golden and crispy and the center is soft but cooked through, about 30 minutes. Remove from the oven and slide out of the pan onto paper towels/absorbent papers. Slide onto a baking sheet/tray and continue until the top and bottom are cooked to a deep golden brown, about 10 minutes more. Serve in wedges or whole on a plate in the middle of the table for breaking and nibbling.