Rösti

entree
  • 2 baking potatoes (about 1 pound)
  • 8 tbsp. (1 stick) butter, clarified
  • 1/4 cup minced onion or scallion
  • 1/4 tsp. salt (each pancake)
  1. Peel the potatoes. Shred them in a mouli or mandoline. Season with salt and pepper.
  2. Heat 1 tablespoon of clarified butter in a 9" saute pan over medium-high heat. Spread a quarter of the potatoes evenly in the pan. This should produce a thin layer only a few shreds thick. Sprinkle 1 tablespoon of the onion over the potatoes.
  3. Cook, uncovered, until golden brown on the bottom, about 3-4 minutes. Reduce the heat if the potatoes are starting to burn. As they cook, the potatoes will start to stick together into a pancake. Don't disturb them until you're pretty sure they're done. Flip the cake and cook on the other side until golden brown, another 3-4 minutes. Transfer to a plate and keep warm in a low oven. Repeat to make 3 or more cakes.

Servings: 4

Source: Jody Adams, In the Hands of a Chef