Quite simply, Rossi are twice cooked potato pancakes, made from pre-made potatoes. Instead of baking, cooling and grating the potato, we deferred to our favourite dehydrated hash browns, Golden Grill Hash Brown Potatoes.
Another popular Swiss dish, Rossi originally was eaten for breakfast, but now it’s served with even the fanciest of meals.
Rosti
We find that a non-stick 10-inch skillet works best, as compared to cast-iron. The thinner the non-stick pan, the better.
It comes together very easily and takes about 25 minutes to cook.
Feel free to add herbs or garlic, if you wish. Even cheddar is nice sometimes.
Ingredients
- 1 – 4.2 oz. box (119 gr) Golden Grill Hash Brown Potatoes 89.25 CHO
- 1/4 cup (30 gr) red onion, finely chopped 3 CHO
- ½ tsp salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 1/4 tsp. paprika
- White of 2 eggs 0 CHO
- 2 TBSP olive oil 0 CHO
- 1 TBSP butter 0 CHO
TOTAL CHO 92.25 CHO
- TOTAL WEIGHT 310 GRAMS
- 92.25 CHO DIVIDED BY 310 GRAMS = .297 CHO/GRAM
6 equal slices = (310 GRAMS DIVIDED BY 6) 51.66 GRAMS PER SLICE
- (.297 CHO x 51.66 GRAMS) = 15.34 CHO/SLICE
8 equal slices = (310 GRAMS DIVIDED BY 8) 38.75 GRAMS/SLICE
- (.297 CHO x 38.75 GRAMS) = 11.4 CHO/SLICE
Instructions
Pre heat oven to 450 and hydrate hash browns according to package.
- Chop onion and when potatoes hydrated, gently toss them with onion, salt, pepper and egg white.
- Heat olive oil and butter on the stove top until hot and spread the potatoes out evenly.
- Place in oven for 15 minutes. Check the bottom of the Rosti.
- When the bottom is crisp and golden, carefully invert the skillet over a plate and then slide the Rosti back into the skillet, so that both sides get golden brown.
- Oven times may vary, and a nice crisp, golden crust is what you want.
- Garnish with sour cream and chives if desired.
