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Swiss Rösti Potatoes

From Farmstead Chef
by Lisa Kivirist and John Ivanko

4 cups gold potatoes, peeled and shredded (4 medium potatoes or 1-1/2 lbs.)
1/2 cup yellow onions, shredded
1/2 cup Swiss cheese, shredded
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. olive oil
2 Tbsp. butter

Peel potatoes and shred in food processor or hand grater so that the potatoes resemble those needed for hash browns. Wash potatoes in cold water to remove excess starch then place on dry, clean dishtowel. Press down on potatoes with the cloth to remove excess moisture. Sauté onions and garlic in olive oil in skillet over medium heat for 5 minutes or until translucent, stirring in garlic after about 3 minutes. Set aside. In a large bowl, mix potatoes, cheese, salt, and pepper. Then mix in the onions and garlic. On stovetop, add 2 Tbsp. of oil and 1 Tbsp. butter to 12-inch skillet over medium heat. Then add the potato mixture using a spatula to level the potatoes evenly across the pan to create a round loaf about 1-1/2-inch thick. Do not stir potato mixture. Cover the pan, cooking over medium heat for 6 to 8 minutes or until the bottom surface of the potatoes is golden brown. Add more oil as needed. Make sure the potato loaf mixture does not stick to the pan by running your spatula around the edges, then underneath the loaf. If you can slide around the potato loaf when lightly shaking the pan, you’re in good shape. Remove cover and cook the potato loaf an additional 5 minutes, but watch to avoid burning the bottom of the potato loaf mixture. Prepare a flat baking sheet with a coat of canola oil. Remove skillet from stovetop. With protective hotpads, place the baking sheet over the skillet, then quickly flip over the skillet so that the partially cooked potato loaf drops onto the oiled baking sheet. Place skillet back on stovetop, adding 1 Tbsp. more of olive oil and butter. Slide the round potato mixture, uncooked side down, from the baking sheet onto the skillet. Don’t miss the skillet or you’ll have potatoes all over the counter—or the floor. Cook uncovered in the skillet for 6 to 8 minutes or until the bottom is golden brown. When completed, remove from skillet by slightly tilting, allowing the finished Swiss Rösti Potatoes to slide out onto a serving dish. Serve immediately family style on a large dish with 4 wedge cuts made, as if it were a pie  Or serve an individual slice with a sprinkle of a few nasturtium flowers or colorful bee balm petals. Makes 4 servings.

 


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