Smoked Salmon Potato Rosti (Print Version)
# Ingredients:
→ Potato Rosti
01 -
1 lb / 500 g potatoes (2 large or 3 medium)
02 -
1 tbsp melted butter
03 -
1 tbsp olive oil
04 -
1/4 tsp salt
05 -
Pepper, to taste
→ Toppings
06 -
3 oz / 100g smoked salmon
07 -
2 tbsp sour cream
08 -
Fresh dill to garnish (optional)
# Instructions:
01 -
Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn them over, then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
02 -
Use a dishcloth to hold the hot potatoes and peel the skin off. A butter knife works well for this task.
03 -
Use a cheese grater and grate the partially cooked potatoes.
04 -
Add melted butter, salt and pepper to the grated potatoes and mix to combine.
05 -
Heat olive oil in a large fry pan over medium-high heat.
06 -
Scoop up 1/4 cup of potato mixture and use an egg flip (spatula) to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
07 -
Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
08 -
To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and fresh dill.
# Notes:
01 -
A great breakfast when you want to impress or to treat yourself.
02 -
You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside.
03 -
Good potato varieties to use include Russet, Dutch creams, King Edwards or Red Delight. All-purpose varieties like Golden Delight, Coliban, Red Rascal and Sebago also work well.
04 -
The potato rosti can be made the day before. Store in the refrigerator and reheat in a hot oven (200C/390F) for 15 minutes or until dark golden brown and crispy.