Recipe: Potato Rösti with Savoy Cabbage, Roasted Shallots and Sour Cream
If you’re tired of making mashed potato or potato gratin I highly recommend giving potato rösti a try. Rösti is a Swiss German dish which literally means ‘crisp and golden’. Basically a potato pancake/hash which is crispy on the outside, gooey on the inside and is great paired with shallots and sour cream. A great, comforting winter dish.
Give it a try!
- Serves 4
- Prep time 30 minutes
- Cooking time 40 minutes
- Total time 1 hour 10 minutes
FOR THE SOUR CREAM
- 1 cup yoghurt
- 2 tbsp heavy cream
- 2 tsp lemon juice
FOR THE ROASTED SHALLOTS
- 25 g butter
- 10-12 shallots, peeled and cut in half lengthways if too big
- 1 tsp caster sugar
- 1 tsp brown sugar
- 1 tbsp extra virgin olive oil
FOR THE POTATO RÖSTI
- 800 g potatoes (about 3 medium potatoes)
- 1 tbsp kosher salt
- ½ tsp nutmeg
- 1 egg
- 4 tbsp olive oil
FOR THE SAVOY CABBAGE
- 2 tbsp butter
- 1 small shallot, chopped
- 200 g savoy cabbage
- Freshly ground black pepper
- Put all the ingredients for the sour cream into a bowl and stir until well combined. Cover and put in fridge until ready to use.
- Pre heat oven to 180°
- Melt the butter in a frying pan over medium/high heat. Once butter is foaming add the shallots and sugars. Cook for about 5 minutes stirring so that the shallots get coated all over with butter and sugar. Add olive oil give a quick stir and then transfer the shallots in a roasting pan and roast in the oven for about 30 minutes until brown and golden.
- While roasted shallots are roasting start your potato rösti.
- Peel the potatoes, then quickly grate them, using the big, course holes of a grater. In a bowl, toss the grated potatoes with the salt and set aside for 5 minutes in order for the potatoes to slightly wilt and release some of their liquid. Using your hands squeeze the potatoes to release and remaining liquid, repeat the squeezing 3-4 times, you want the potatoes to be quite dry. Once you’re done with the squeezing, add the nutmeg and the egg and mix until well combined.
- Heat an 18-20cm frying pan over medium/high heat. Add 2 tbsp olive oil to the pan, when the oil just begins to smoke start adding the grated potato mixture. Using a flat spatula, compact the potatoes tightly in the pan and flatten into an even layer, about 2,5 cm thick. When the rösti begins to brown around the edges, use the spatula to gently lift the edge and take a look, you want the potatoes to be a rich golden/brown, about 7-8 minutes. When golden brown, carefully turn over with a wide spatula. Add remaining 2 tbsp olive oil around the edges of the rösti and continue to cook until flip side is golden brown and crispy too.
- Once ready, remove pan from heat and with the help of your spatula tilt the pan and coax the rösti out on a serving plate or cutting board. Allow to cool for about 5 minutes.
- In another medium sized pan melt the butter over medium/high heat. Once melted add chopped shallots. Stir shallots until soft and translucent about 4 minutes. Add savoy cabbage and salt and stir until it just starts to soften and wilt, you want it to have a bit of a bite. Turn off heat, add freshly ground pepper, stir and set aside.
- Once rösti has slightly cooled, place braised cabbage on top, scatter the roasted shallots and finally add a dollop of sour cream.