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)
- Peel the potatoes. Shred them in a mouli or mandoline. Season with salt and pepper.
- 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.
- 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