Hashbrowns in the form of a giant potato pancake for breakfast, lunch or dinner.
The Swiss have cornered the market on melted cheese, but they are almost as equally adept with fried potatoes. Case in point: Rösti (“rooshtee”) is a giant, crispy potato pancake cooked in a skillet. Think of it as a mashup of the latkes you love at the Jewish diner and the shredded hashbrowns cooked on a flattop at your favorite greasy spoon.
Key to the perfect rösti is maintaining a steady, moderate heat under the skillet to allow the potatoes to cook evenly from the middle to the edges. Then it’s flipped out onto a plate and slid back into the skillet to brown on the other side before going in a hot oven to finish baking the center.
Perhaps the best part of this particular version is the topping of tender sweet peas tossed with browned onions and fresh dill and chives that’s spooned over a big dollop of sour cream on top of the rösti. It’s a party where lots of different textures and sweet, sour and salty flavors mingle freely.
Makes 6 servings
- 2 1/2 pounds large russet potatoes
- 2 1/2 teaspoons kosher salt (divided)
- 5 tablespoons extra-virgin olive oil, plus more for greasing (divided)
- 4 tablespoons unsalted butter (divided)
- 1/2 yellow onion, thinly sliced
- 1 cup peas, fresh or defrosted frozen
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives snipped in 1-inch segments
- 2 tablespoons coarsely chopped dill
- 1/2 cup sour cream
- Preheat the oven to 400°F with a rack in the center.
- Peel the potatoes and grate them using the grater attachment on a food processor or the largest holes of a box grater. If going at it by hand, hold the potatoes lengthwise against the grater and use long strokes to get as long of shreds as possible. Transfer the potato shreds to a colander and rinse them with cool water until the water runs clear; drain well. Sprinkle 2 teaspoons of the salt over the potatoes and toss to coat evenly. Let drain in the colander placed in the sink for about 10 minutes. Squeeze the potatoes by the handful to release as much additional liquid as possible and transfer them to a bowl.
- Heat a 10-inch skillet over medium heat. Add a small drizzle of oil and swirl to coat the bottom and edges of the skillet. Let the pan heat until the oil is smoking, then dump out the excess oil. (This will create a nonstick surface.) Immediately add 2 tablespoons of the oil and 2 tablespoons of the butter; the skillet should be so hot that it bubbles and begins melting immediately. Once the butter is melted, add the potatoes and return the skillet to medium heat. Gently flatten the potatoes to an even layer that reaches to the edges of the pan. Drizzle the remaining 3 tablespoons of oil around the edges of the pan. Cook until the bottom is crisp and nicely browned, occasionally rotating the pan over the heat for even cooking, 6 to 8 minutes.
- Place a large plate upside down over the skillet and flip to invert the rösti onto the plate. Slide it back into the skillet to cook until crisp and brown on the other side, 6 to 8 minutes. Transfer the skillet to the oven and bake until the rösti is a deep golden brown on the top and bottom and cooked through, 15 to 20 minutes.
- Meanwhile, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Add the onions and cook, stirring often, until deeply browned and a little sticky, 8 to 10 minutes. Stir in the peas and season with the remaining 1/2 teaspoon salt and the pepper. Cook until warmed through, 1 to 2 minutes. Remove the pan from the heat and stir in the chives and dill.
- When it’s done, remove the rösti from the oven and slide it from the skillet to a cooling rack for about 5 minutes to maximize the crispness.
- To serve, transfer the rostï to a large plate and spread the sour cream in a big circle on top. Spoon the pea mixture in a pile over the sour cream, then cut into wedges.