Rsti Swiss Potato Cake With Onion
In zurich, a german-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be “cheese” or “onion” or “plain” rösti, but you’ll always be happy to see it. refrigerating the whole baked potatoes overnight makes them much easier to grate. special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From gourmet magazine.
Steps
Put oven rack in middle position and preheat oven to 375f.
Prick potatoes in several places with a fork.
Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife , about 1 hours.
Transfer to a rack to cool completely , then chill , uncovered , at least 8 hours.
Peel potatoes , then shred with slicer into a bowl.
Coarsely grate onion on large teardrop-shaped holds of a box grater , then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture.
Toss together potatoes , onion , salt and pepper with a fork.
Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides , then add potatoes , spreading them evenly and tamping them down with a rubber spatula.
Reduce heat to moderate and cook rsti until underside is a golden brown , about 5 minutes.
Wearing oven mitts , invert a flat plate over skillet , then invert rsti onto plate.
Add remaining 2 tablespoons butte.
Ingredients
yukon gold potatoes, onion, salt, black pepper, unsalted butter, vegetable oil