Thursday, April 12, 2012
Rosti and Fried Eggs
Sorry for the slim postings this week, but it's Passover, and per usual, we're not too excited about our culinary options!
This being said, last night's dinner of rosti and eggs was quite delicious! And, it was pretty easy. Plus, I tried a new culinary trick, parboiling, to cut down on the frying time for the rosti.
Here's what I did:
I boiled a couple of whole, unpeeled Russet potatoes in water for about 15 minutes. I removed the potatoes from the water and placed in a bowl in the fridge. After a couple of hours, I peeled and grated the potatoes. I headed about 1 tbs of olive oil in a cast iron skillet, and added about 1/4 c of the shredded potatoes, flattening down to make a pancake. Then, I cooked each rosti for about 5 minutes a side, and voila!
I think that the parboiling actually made the potatoes drier, which aided in a crispier rosti...plus, it certainly cut down on the frying time, which meant less burning! Overall, a success:) I simply served the rosti topped with a freshly fried egg...delicious!
Every time I make rosti and eggs I am reminded of hiking in the Swiss mountains with D a little while before we got engaged. We stopped at the top of a huge mountain for a satisfying lunch of exactly this, and it couldn't have been more perfect. This meal definitely put a smile on my face!