A rösti is a Swiss potato pancake, think it of a glorified hash brown if you will. These are really great to have at at a brunch or when you have a craving for something golden brown and delicious.
1 lb Yukon gold or red potatoes
1 sweet onion
1 teaspoon fresh rosemary, chopped
salt and pepper
If you can, leave the potatoes in the fridge overnight. The cold temperature will cause the potatoes to turn some of the starch into sugar which will yield browner, crispier rösti.The Yukon gold and red potatoes hold their shape after cooking and have a rich flavor than other potatoes.
Peel the potatoes and onion. Using a grater, shred the potatoes and then the onion. Squeeze the moisture out of the onion and potato, there will be lots, I promise. This helps to cook the potatoes faster and will give you a crispier potato pancake.
Mix the shredded onion and potato with the rosemary and season with the salt and pepper.
Heat a pan on medium-low heat with a couple teaspoons of olive oil. Once heated, place the potato mixture in the pan in 5-6 inch circles. Press down on the rösti with a spatula to help it keep its shape. Flip when golden brown, about 5 minutes, and brown the other side.These potato rösti are simple to make and can be served with a dollop of sour cream. This will make about 4 pancakes.