Potato Rosti may not sound familiar to some, but it’s like a giant potato latke. To amp up its grandeur, I created a 15-minute brown butter pan apple sauce that will knock your socks off!
Happy Valentines Day, err, Eve, everyone! I had this potato rosti post scheduled to go up at 5 pm last night, but I didn’t use GMT when I scheduled it, so it’s now the 15th. Well, it’s still Valentine’s Day on the West Coast! I hope you all had an amazing day and are now getting your lips kissed off and/or eating tons of chocolate.
For this month’s Daring Cooks Challenge, we were asked to make fried patties of some sort, and one of the recipes offered to us was potato rosti, which is sort of a mix between a giant potato latke and hashed brown potatoes. I added bacon lardons, green onions, and brie to mine. It was suggested that the use of a cast iron skillet was ideal, and I have three; an 8-inch, 10-inch and 12-inch, all well-seasoned, or so I thought.
Once the underside of my potato rosti was cooked, some careful inspection revealed that there was no way I was flipping this baby over without it falling apart. So, I stuck it under the broiler to finish it and brown the top, as you can see by the uneven, scraggly-ness, which roasted red peppers hearts and sliced green onions failed to disguise. We cut slices of the potato rosti out of the pan, and it came out well, but it still would have broken into pieces had I tried to flip it. Taste > beauty..always.
I topped some slices with an egg and more roasted red bell pepper hearts (cutting the egg into a heart shape proved difficult since the white was so delicate and thin in some areas, but I did my best, and I think it still resembles somewhat of a heart??). For the rest of the potato rosti, I made a super quick brown butter chunky applesauce to top it, which was absolutely out of this world.
The Daring Cooks’ February 2012 challenge was hosted by Audax (my pal) & Lis (one of my wifeypoos) and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties.
With all that said, you have got to try my quick brown butter pan apple sauce, whether or not you make the rosti. It came to me on a whim, and I nailed it in one shot, which isn’t usually the case, so I’m a proud mama..sort of. Plus, you can pair it with so many other things, like pork chops!
Potato Rosti Napoleon? I sandwiched three slices of rosti with some extra brie and put it in the oven for a few minutes, then topped it with my quick brown butter pan apple sauce. A glorious tasting mess!
If you have a few minutes, please check out some of the unique, creative and delicious patties and potato rosti my fellow Daring Cooks came up with, by clicking on the links to their blogs, HERE. For a bounty of recipes for all kinds of patties and rosti, from the challenge, click HERE.
Rest in Peace, WH. The tragic loss of a beautiful woman with the voice of an angel.
Potato Rosti Recipe
- 2½ lbs russet potatoes
- 1 teaspoon salt
- 2 teaspoons feshly ground black pepper
- 1 large egg, lightly beaten
- 2 tablespoons cornstarch, or use all-purpose flour
- 1 lb slab bacon without the rind, or thick cut bacon
- 7 oz wheel of Brie or any other good melting cheese you like. Great with cheddar!
- 1 bunch green onions, sliced, dark ends saved for garnish
- 3 tablespoons oil, for frying
- Dice bacon into cubes and fry until fat is rendered and it's a deep rust color. Strain off bacon grease and save for another use. Set aside on a paper towel in a bowl.
- Cut white, papery rind off of brie (you can keep it on. I prefer it off). Dice into small cubes, or shred, if brie is cold and firm.
- Slice white and light green parts of scallions on the diagonal. Slice some of the dark green parts on the diagonal and set those aside for garnish.
- Grate the peeled potatoes with a box grater or a food processor shredding disk. Wrap the grated potatoes in a cloth and squeeze dry, You will get a lot of liquid; over ½ cup. Discard liquid since it is full of potato starch, but save it to thicken soups and stews!. Return dried potato to bowl and add the egg, brie, bacon, green onions, cornstarch, pepper, and salt. Mix until combined.
- Preheat a frying pan (a well seasoned cast iron is best, 8 to 10-inch) until medium hot, Add 2 teaspoons of oil and wait until oil shimmers.
- Place half of mixture into the pan and flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
- Fry for 8-10 minutes (check at 6 minutes) on the first side then flip it by sliding the rösti onto a plate and using another plate to invert the rösti and slide it back into the pan. Fry the other side about 6-8 minutes until golden brown. Repeat to make another rosti.
- ¼ cup unsalted butter (1/2 stick - 4 tablespoons - 2 oz)
- 4 large Granny Smith (or any tart apples), apples - peeled, cored and chopped into cubes.
- ¼ to ½ cup white granulated sugar or brown sugar, entirely depending on how sweet you like it
- 1½ teaspoons cinnamon
- 1 vanilla bean, scraped, or 1 teaspoon vanilla extract
- 1 pinch kosher salt
- squeeze of lemon juice (taste to see if it needs it)
- In a large saute pan, melt the butter on medium low heat. Cook the butter until the the milk solids rise to the top and the liquid beneath the solids is a very light golden amber, not brown, as the butter will brown with the apples..
- Add the chopped apples to the butter and saute until the apples start to soften. Sprinkle on the sugar and let the apples caramelize in the sugar, stirring until the apples are completely caramelized and soft. Remove from the heat and stir in the cinnamon, vanilla bean or extract, and kosher salt.
- Pour the apple mixture into a bowl, scraping out all the caramel goodness left in the pan. Mash with a fork for chunky apple sauce, or give it a whirl in the food processor (or use a blender or stick blender) for a smooth apple sauce. Squeeze in some lemon juice to taste, if needed. When cool, place in an airtight container in the fridge (it should last about 2 weeks), or immediately serve warm over potato rosti, latkes, pork chops - OR just eat as is!