Well, they were right. My husband loved the potato-beet roesti - it really was delicious! And easy to make too. Grated potato, beet - I used a yellow one (who knew they came in yellow!!), so as not to arouse any fear of actually eating a beet until it was eaten, a little flour, salt and pepper and butter. For my family of three, I used one Idaho potato and one large beet - it filled a 12" pan and we have some left over. I can see making this with other veggies too. It reminded me of a big potato pancake.
Curious about the origins, I did a little searching and see it it a Swiss creation, usually served for breakfast. Also spelled Rosti or Roschti (the Swiss German spelling). The potatoes can be raw or parboiled - I used raw potatoes and rather than rushing to avoid the potatoes turning that nasty color, I put the grated potato into cold water and when I was ready to cook, drained the water, using a salad spinner. It worked perfectly.
For those curious, here is a site with many variations.
Since today is Mother's Day, I will take the day off from cooking anything. A walk, a nap and dinner out awaits me on this warm and sunny day.....wishing all the mothers out there a wonder day..
Only the grated potato and beet, no egg, no cheese, no butter or anything? you mix them up and then fry them? how long does it take? Looks really yummy. I am just wondering whether I am going to find any yellow beet around here.
ReplyDeleteHappy Mother Day!
Céline
Happy Mother's Day! Love you! Really ;)
ReplyDeletepotato, beet, flour, salt and pepper, cooked in butter - about 10 minutes on medium heat on each side. The hardest part is flipping it over (cover pan with plate, flip, slide back in pan)
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