Homemade rosti

Homemade rosti

The week was a little crazy both at the office and at home; it didn’t help that my store’s upcoming sale is just around the corner and I had to get started on prepping the yarns for the weekend dye session (plus do some research on best treatment for adult acne). Along the way, since Nil was coming back earlier (yay to no OT), I decided to make more substantial meals – much to the disliking of my waistline (I’ve been lazy and skipping on my home workouts so will need to get back to that). Eva too is starting to enjoy having her meals with someone else other than me. *hah*

One of the dishes this week was some homemade rosti. We had a couple of potatos that were about to go so I thought why not. Much to my dismay, they had already “gone” so I had to rush out and get a fresh batch of potatos. The original recipe calls for Yukon Gold but I used Russet instead since it’s the most commonly available potato in major stores here. I might try this again with some Yukon Gold. I made this recipe without any salt since it’s for Eva and I must say that it’s quite alright as it is. Nil thinks it would be heavenly if I had used duck fat to fry the potatos but I like it just like that.

A note though – the amount of rostis you can churn out from this dish is deceptive. It is very filling! Eva had this with some pan seared salmon because sausages contain too much salt and preservatives, clearly not suitable for little kiddies, but you can serve it alongside other roast meats.

Homemade rosti
From Use Real Butter’s Hash Brown potato recipe

5 large potatoes (Russet is good although Yukon Gold, I heard, is better)
Oil for pan frying
Salt and pepper to taste


  1. Peel and shred the potatoes. Squeeze as much liquid from the potatoes as possible – I used a cheesecloth but you can use your bare hands if you like. Discard the liquid.
  2. Drizzled some oil onto a non-stick pan on medium heat. When the oil is hot (test by dropping a shred of potato on the pan – it should sizzle), add the potato shreds evenly over the skillet and press down with the back of a spatula firmly. Try to compact them as much as you can otherwise you’ll end up with a loose hash brown (bad for the next step).
  3. When the bottom begins to brown (around 5 minutes or more), sprinkly some salt for flavour (optional) and slowly flip the hash browns over (you can do it in sections if you’re having problems).
  4. You can add more oil if you want the other side to be crispy. Add another sprinkle of salt (optional) cook until the bottom has a nice golden color.
  5. Serve hot with a dollop of sour cream & mustard and accompanied by some smoked sausages for that traditional flavour

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