Breakfast 101: Can You Whip Up a Potato & Cheese Rosti Like a Pro?
A former hotelier tells you how to make the most classic breakfast of all – the yummy potato and cheese rosti.
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Prep time: 25 minutes
Serves: 3-4 people
Method
1. In a large pot, bring salted water to a boil. Add potatoes and cook until tender but still firm (you can check the toughness using a fork) for about 15 minutes. Drain the potatoes, and let them cool. Peel and grate potatoes and keep aside.
2. In a large non-stick pan, melt 3 tablespoons of butter and add a thin yet compact layer of potatoes and a layer of cheese. Then lightly sprinkle with salt and pepper and parsley (the layers should look like a pancake).
3. Repeat layering of potatoes and cheese one more time – after a break of about 30 seconds – and dab the top layer with the remaining butter. Sprinkle 1 tablespoon hot water over the last layer and gently press down to ensure pancake is compact.
4. Now cover and keep at low to medium heat until bottom layer starts to brown – this should take 2-3 minutes. Turn gently with spatula ensuring the rosti doesn’t break into pieces and brown again.
5. Remove from pan onto a serving plate and cut into wedges. Server with ketchup and mustard or lightly toasted bread or pan seared sausages or a fried egg.
(Nanki Chawla is a former hotelier with over 6 years of experience in food and beverage. Groomed as a restaurant manager by the Taj group of hotels, she is currently pursuing her passion in cooking and loves to innovate and improvise on classic and contemporary food styles.)