Crispy Rosti: Learn How to Make the Original Hashbrown (English Audio)
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- เผยแพร่เมื่อ 1 เม.ย. 2023
- Crispy Rösti - The Original Hash-brown. Learn how to make quick and easy Rösti at home!
This recipe is simple to follow and can be prepared on demand to enhance any meal as a delightful side dish.
Ingredients:
3 large russet potatoes, peeled and washed
Salt, to taste
Pepper, to taste (white pepper optional)
5 ml oil for mixing with raw potatoes
2 tbsp butter + 5 ml oil for cooking Rösti in the pan
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I just found your channel and had to subscribe and want to thank you for the recipe. I have tried to make rostï for years and learned what I was doing wrong as I could never get them to stay together and go crispy…I was not leaving it in the pan long enough as I was afraid it would burn.
I love a rostï with fresh homemade guacamole, lots of fresh ripe tomatoes (or some homemade pico) along with radishes and cucumbers straight from the garden in the summer for a lovely breakfast or evening meal when it is too hot for much cooking. We had a restaurant nearby that made great rostï but we moved and I was never able to replicant them so it has been years since I have had that meal and I am so excited to try to make these following your instructions! Thank you! 💖
Nice. The metal spatula in the nonstick pan did have me cringing though! 😆
Best version I have seen so far. Really liked the trick of using the plate to flip the potatoes. Thank you.
Awesome! Thank you! ***knife giveaway coming soon**** please share.
I do them pretty much the same way, but I lightly smear a small drop of oil all over the flipping plate so that the flipped pancake easily slides back into the pan. I made one this morning actually, for breakfast. After flipping the first time I added ham and chopped spring onions to the top surface, then poured over one beaten egg. Allow the egg to firm up, then flip once more, using a spatula.
Thats awesome. Thank you for sharing your add ons. Sounds delicious.
Add onions , garlic fresh , jalapeño pepper and some finely sliced carrot . Top with cheese and 3 eggs . That meal would keep me going all day .
Terry
If you mix finely chopped cooked onions to the grated raw potatoes and cook as chef does it makes the dish even tastier.
Nah you just think it is. Thats just a way to charge more for the taste of onion. Chefs make money. Good cooking doesn’t need that elitist type shit to think it can be better. Nice try tho hot shot
@@kickinwing1103 - Typical rude yank keyboard warrior!
Yummy❤
Amazing looks 👍🏻
Looks amazing!
Looks delicious 👍
Superb 👏
I love the technique of flipping it ❤
Thanks 😊 you for sharing this great information 😊 take care. 27.4.23.
Looks awesome…will try for sure 🤩🙌🌈
น่ากินครับ🎉🎉❤❤❤❤
Beautiful
WOW,,,THANKS !!!!
Simple & sounding tasty
Thank you!
Fantastic recipe.
Thank you!
Rosti turned out so appealing and the flavors look spot on👍I'm definitely going to try this 👌
Your new friend 🤝❤🎁Let's grow together 🤗See you soon😍Love from #foodcazt, Berlin🌹🌹
Nice looking good
Thank You!
Ya Know,,,, Some diced onions in the hash browns just make the world a better place.
Diced onions and more. For-sure this recipe can be jazzed up by anyone to make it more flavourful
How can you cook with all that jewelry on? Those potatoes look great!
Use to it I suppose. 😅
Looks so yummy. Hey can I do that with Sweet potatoes or Yams?
Yes you can! I would keep an eye on the sweet potatoes as they will cook faster. Sweet potatoes also don't tend to get crispy fast. Add a bit of corn/potato starch to make them crispy. You can also try to do half&half. Half regular potatoes & half sweet potatoes.
I am shocked, Rösti is a famous swiss dish. I'm swiss, here is my family recipe:
1.2 kg mainly waxy potatoes
Salt
Pepper
4 tbsp butter, oil or lard
How to make it
Wash the potatoes well the day before or, even better, 2 to 3 days in advance. Boil them with their skins in plenty of water for about 30 minutes until just tender. They should still be slightly crunchy in the middle. Leave to cool. Refrigerate until ready to use.
On the day of preparation:
Peel the potatoes. This way, you peel the potatoes only when they have cooled down. By the way, pre-cooking is useful so that the potato strips do not stick together later.
Grate on the rösti grater. Grate the potatoes lengthwise so that the strips are as long as possible. Apply light pressure while grating and pull back without pressure. Season with about 1.5 tsp salt and plenty of pepper. Mix carefully.
Heat oil or butter in a coated frying pan. Spread the potatoes loosely and regularly on the bottom of the frying pan. After a few minutes, gently push the potatoes together at the edges with a ladle to create the typical roast shape. Fry for approx. 12 minutes over a low heat.
Turn the rösti in the air or with the help of a plate. When turning with a plate, brush the plate with a little oil beforehand so that the Rösti slides easily from the plate back into the pan. Make sure that the hot oil from the pan does not drip onto your hands. Fry the Rösti for about 10 more minutes until golden brown.
Add butter along the edge and fry for about 2 minutes. The butter gives the Rösti its fine aroma. However, it should only be foamed. Serve the Rösti while it is crispy on the outside and steaming hot on the inside.
Hey ! Thank you for taking the time to share your family’s recipe. I do appreciate it. Mind if I make a video on it one time with it. I will mention you as well.
Put of your rings pls.
It would have been helpful to show exactly how you squeezed out the water from the shredded potatoes. That’s a daunting yet critical step. Also would like to know what heat level to cook it on. Lastly, you suggested cooking the first side for as ling as ten minutes (seems a lot unless on a low temp), but no instruction on how long to cook the second side.
Hey! Thank you for the comment. You are absolutely right. I am still new at this TH-cam food videos. Improving as I go along. Will keep all these critical steps in mind when making new videos. I will end up putting the new improved versions on every video recipe.
@@currytube Wishing you much success.
Thank you!
Do it as best you can lol I use a clean kitchen towel and just toss them on that and squeeze them to death 🤸
For squeezing the water out I use a conical stainless steel strainer and a heavy-duty spoon that won't bend when you press down hard on the shredded potato. It's amazing how much water comes out. I find it's better to fry over a fairly low heat for longer, as this avoids burning. After a few minutes you can carefully lift up an edge of the pancake and view the underside to see how brown it's getting.
Hashbrowns are not good if they're not crispy along with other fried foods. I hate soggy fried foods
Just don't make them too thick. Judge carefully how many potatoes you will need, as it's easy to overestimate and end up with too much shredded potato. As a rule of thumb I peel and shred two medium potatoes, which are enough for one person. The potato variety is critical. Some potatoes are useless for frying.
Can’t hear you talk over sizzling!
Sorry about that. Working on making sound better in upcoming videos.