Prep time10 minutes
Cook Time25 minutes
Equipment: Milo Ultimate Skillet
2 large (24 oz) russet potatoes
1 tbsp (14 g) unsalted butter
¾ tsp (4 g) salt
Fresh chives or green onions
Greek yogurt or sour cream
Poached, fried or softly boiled eggs
olive oil, lemon juice and salt and pepper to taste
Peel and grate potatoes on a box grater.
Working in batches, use your hands to squeeze out excess water from potatoes. You don’t need to remove all of it, but ensure about 80% of the water is out a crispier final product. Add grated potatoes a large bowl.
In the bowl with the potatoes, add butter/oil and salt. Mix well to combine, ensuring the potatoes are evenly seasoned.
In a skillet, heat 2 tsp butter and 2 tsp oil over medium heat. Add potato mixture to the skillet in an even layer, pressing down *lightly*. Tidy up the sides as needed.
Reduce the heat to medium-low. Cook the Rosti for 10-12 minutes, until golden and crisp on one side. To check if it’s golden, use a spatula to gently lift up the sides.
Flip the Rosti by covering the skillet with a plate or baking sheet. Invert the skillet quickly to flip the Rosti onto the sheet.
On the skillet, add an additional 2 tsp of oil and 2 tsp of butter. Slide the Rosti back onto the skillet, with the help of a spatula if needed. Cook for another 10-12 min, until the Rosti is golden on both sides.
Season Rosti with salt and pepper. Top with yogurt, eggs, sour cream, fresh herbs or smokes salmon if desired. Enjoy!