Rösti

I'll start with a disclaimer: yes, the photos show the rösti to be a bit dark, but it wasn't quite as dark as it seems. Though I can cite my biggest problems as a pan that wasn't flat on the bottom (realized too late), which led to some spotty cooking, and an electric burner (of which I am not a fan).
Things are certainly not always perfect (but it still tasted good).  

 

 

But, being slightly impatient and unwilling for a do-over (since I've not posted in a while), as well as the fact that light was good and I could get some very welcome reflection off the snow in the yard at the time... I made do.

Then again, I would greatly prefer a darker and obviously crispy version to the soggy alternative.

Rösti is a Swiss fried potato dish, like hash browns or latkes, nice at any time of day and a comforting sort of thing during cold weather.
I generally serve it as a starter myself, along with crème fraîche and smoked salmon,  but one round could easily make the base of a meal for two or three people.

If you want to go all out for a special occasion, perhaps caviar?

I won't say this is a completely authentic dish as I'm certainly no authority on Swiss cooking, and, there's no cheese included in this version (though I don't know if that's a total deal breaker).

The potato mixture could be cooked in ghee, or maybe bacon fat if you have it around and prefer that additional flavor.

Rösti
serves 6-8 as a starter, 2-3 as a main

1 1/2 lb. (24 oz/680 g) Yukon gold potatoes
6 green onions, sliced
1 large egg
1 large egg yolk
1 t (7 g) salt
1/2 t (less than 1 g, but add to taste) freshly ground black pepper
2 T (20 g) cornstarch
4 T (57 g) unsalted butter
1 T (15 g) olive oil

(possible accompaniments include: smoked salmon, caviar,  bacon, cheese, crème fraîche, dill, lemon, applesauce)


Grate the potatoes and place in a bowl of cold water. Let the potato soak 5 minutes, drain and rinse in a colander. Place the shredded potatoes in a clean kitchen towel and wring out as much liquid as possible (less liquid = crispy).

Transfer the potato to a large bowl and add the green onion. Beat the egg and extra yolk together in a bowl to combine and add to the bowl along with the salt, pepper, and cornstarch.
Stir everything together to combine well.

Heat a 10 inch skillet (well seasoned cast iron, preferably) over medium heat. Add half the butter and half the olive oil. When the butter has melted, swirl the pan to combine the oils and coat the pan. Place the potato mixture in the pan in an even layer and press down slightly to smooth the top. Cover the pan (with a lid or a sheet pan), and cook 10 minutes.

Remove the lid and loosen the potato from around the edge. Turn the rösti out onto the flat (underside) of a sheet pan and place the other half of the butter and olive oil into the hot skillet. When the butter has melted, again swirl the pan and slide the rösti, uncooked side down, back into the pan. Again, cover the pan and let cook 8-10 minutes, until browned and crispy.

Remove the pan from the heat and let set a few minutes. Turn the rösti out onto a cutting board, cut into wedges, and serve as desired.