Take the tedium out of frying with this giant potato latke. The Rosti with its beautiful wedge presentation can easily be served as a side for your fanciest meal.
Rosti with Fried Eggs
Servings
4 Servings
Ingredients
- 2 pounds peeled and grated red-skinned potatoes about 4 large
- 1 medium onion grated
- 1 teaspoon Winn-Dixie salt
- ½ teaspoon Winn-Dixie freshly ground black pepper
- 5 tablespoons Winn-Dixie pure olive oil plus more for eggs
- 4-8 Winn-Dixie large eggs
- Winn-Dixie red pepper flakes optional
Instructions
- Combine the shredded potatoes and onions in a mesh cloth or metal sieve and squeeze until all liquid is removed.
- In a medium-large bowl season the potatoes and onions with salt and pepper and toss to combine.
- Heat a large frying pan over medium-high heat with 3 tablespoons olive oil. Make sure the entire pan is coated. When the oil is hot (you can test the heat by adding a bit of potato and listen for a sizzle), carefully add the potato mixture to the heavy-bottom pan and pat down the top with a spatula.
- Cook the potato mixture for 2 minutes over medium-high heat then lower the heat to medium-low and cook for 12-15 minutes. You should still hear the sizzle while the potato mixture cooks.
- When the potato mixture begins to set and the bottom is browning, carefully flip the potato pancake onto a plate or platter. Place a plate the size of the pan over the top then flip the pan upside down. There might be some oil that drips out so flip the pan over the sink if possible.
- Heat the remaining 2 tablespoons of oil in the pan and carefully slide the potato pancake back in over medium-low heat. Cook for another 10-12 minutes.
- Remove the pan from the heat, set it aside to cool down for 10 minutes.
- Meanwhile, fry the eggs.
- Slice into wedges and serve topped with fried eggs seasoned with red pepper flakes, if desired.
- Recipe adapted from Melinda Strauss’s Rosti with Smoked Turkey Latke
btw Jamie..this morning I was listening to you on Jew in the city speaks and your story is so beyond incredible! you are such an amazing women making such a kiddush Hashem! thanks for sharing your story,totally inspiring me and thank you for all the work you do making the world so much more yummy:)
ps: i just went to Israel for chanuka!! was sooooo amazing! My first time ever there 😉
now i know why you moved there! its just such an incredibly holy and fascinating land…wish i would have seen you 😉
awesome!! thanks 🙂
Hey Miriam — just to reiterate what Tamar said, if you don’t want to flip the egg(s) then a cover will do the trick. You can also lower the heat a touch so the whites don’t burn as the yolk firms up.
I usually turn my eggs over if I want the yolk firm, but you can also try putting a cover on the pan for a minute or two that should firm the yolk without burning the white.
is it possible to cook the egg in this way but that you cook the yolk thoroughly but not burn the white? casue i hate runny yolks….
OMG! This is hysterical!!! Only because the first time I made Rosti I did the SAME THING!!! and it also came out delicious — kind of like a flat – ish potato kugel 🙂 Which I would totally make again! If 6 eggs to 3 lbs of potatoes worked well then keep that ratio. Rosti is supposed to be more like hash browns – fried potatoe. If you watch the video you will see that it does stick together and can be flipped even without eggs. The results are a thin, crispy fried potato “pancake”.
YAYYYYY! 🙂
I made this during Hannukah but added eggs. Now rereading the recipe I can’t believe it’s made without eggs. I had taken the 4 to 8 eggs to mean that it had to be added to the potato mixture. I used 6 eggs for 3 pounds of potatoes and got a beautiful pancake with some depth and not very thin, which I suspect is the target in your recipe. My question is: how does it not fall apart without any filler or eggs added to the mixture. Also, if wanting to add eggs how many per pound. Thanks.
YUMMM! 🙂