First things first, we need to acknowledge where this dish comes from — history lesson time! Rostï is a breakfast dish from Switzerland that is similar to a huge hash brown or latke. First eaten by Swiss farmers to fuel them for a long day’s work, the original recipe includes just two ingredients: potatoes and a fat to fry them in (usually butter). And while those are arguably two of the best ingredients in the world, you know I had to put my own spin on it!
Beets sometimes get a bad rap, but trust me, this recipe will change your mind. They give the final product a beautiful color, so it’s a great centerpiece for an impressive breakfast. They also add a delicate sweetness but are still earthy like the potatoes, so they make a perfect pairing. Think of this recipe as hash browns’ fancy European aunt!
This recipe is reprinted with permission from “Eitan Eats the World.”
For the rosti:
- 1 lb russet potatoes (about 3 medium), peeled
- 1 lb red beets (about 2 medium), trimmed and peeled
- 1⁄2 cup AP flour or matzah meal
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp vegetable oil
- 2 Tbsp unsalted butter
- ½ cup crème fraîche
- 1 Tbsp chopped fresh dill
- Zest and juice of 1 lemon
- Flaky sea salt
- On the large holes of a box grater or in a food processor fitted with the grating attachment, grate the potatoes and transfer them to a large bowl. Cover with cold water and let sit for 10 minutes. While the potatoes soak, grate the beets on the same side of the box grater or through the food processor. Transfer them to a fine-mesh strainer and press them, squeezing with your hands or the back of a spoon to extract as much moisture as possible. Set them aside in a large bowl.
- Once the potatoes have soaked for 10 minutes, carefully pour off the water, taking care not to disrupt the starch that has collected at the bottom of the bowl. Working one handful at a time, press the potatoes in the fine-mesh strainer, extracting as much moisture as possible. Add the drained potatoes to the beets, then add the potato starch that has collected at the bottom of the bowl to the shredded potatoes and beets.
- Sprinkle the flour, salt, and pepper over the beets and potatoes and toss to thoroughly combine.
- Place a 12-inch nonstick or oil-coated cast-iron skillet over medium-high heat and add 1 tablespoon of the oil and 1 tablespoon of the butter. Once the butter melts, add the beets and potatoes, spreading them into an even layer that fills up the entire pan. Reduce the heat to medium and cook, undisturbed, until the vegetables are very crisp, 6 to 8 minutes, rotating the pan every so often to prevent burning. Once the potatoes have crisped on the first side, remove the pan from the heat. Working with caution, top the skillet with a large platter or rimless sheet pan and carefully flip the rostï out onto the platter.
- Return the pan to medium-high heat and add the remaining 1 tablespoon oil and 1 tablespoon butter. Once the butter melts, carefully slide the rostï back into the pan, uncooked-side down. Cook, undisturbed, until the underside is very crisp, 6 to 8 minutes more.
- Carefully slide the rostï out of the pan onto a serving dish. Top with the crème fraîche, fresh dill, and lemon zest and juice, then sprinkle with flaky salt. Serve warm.