Smoked Salmon Potato Rösti Stack (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb / 500 g potatoes (2 large or 3 medium)
02 -
1 tbsp melted butter
03 -
1 tbsp olive oil
04 -
1/4 tsp salt
05 -
Pepper, to taste
06 -
3 oz / 100g smoked salmon
07 -
2 tbsp sour cream
08 -
Dill to garnish (optional)
# Instructions:
01 -
Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
02 -
Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
03 -
Use a cheese grater and grate the potato. Add butter, salt and pepper and mix to combine.
04 -
Heat olive oil in a large fry pan over medium high heat. Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
05 -
Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side. Remove from fry pan.
06 -
To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.
# Notes:
01 -
You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight.
02 -
Great all-rounder potatoes like golden delight, coliban, red rascal and Sebago (popular in Australia) still work great.
03 -
The potato rosti can be made the day before. Store it in the refrigerator. To reheat, place in a hot oven (200C/390F) for 15 minutes or until dark golden brown and crispy.