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Recipe Detail Page
Dilled Skillet Rösti
Holiday 2018
What’s better than frying up dozens of crispy little latkes—potato pancakes— symbolically eaten during Hanukkah to celebrate the miracle of light? Making one giant one, a.k.a. a rösti. This one’s full of dill and perfectly complements our tart and sweet pomegranate chicken.
Serves 8
½ cup (125 mL) melted unsalted butter, divided
1 tbsp (15 mL) vegetable oil
3 russet potatoes, peeled, grated and squeezed dry in clean tea towel
2 tbsp (30 mL) flour
1 tsp (5 mL) kosher salt
½ tsp (2 mL) black pepper
1 cup (250 mL) chopped dill, divided
½ cup (125 mL) sour cream
1. Add 1 tbsp (15 mL) melted butter and vegetable oil to 8-inch (20-cm) skillet and heat over medium.
2. Add grated potatoes to a large bowl and toss with remaining melted butter, plus the flour, salt and pepper. Toss until well combined. Stir in ¾ cup (175 mL) of dill.
3. Tip mixture into hot pan and press down firmly with hand or spatula to help it form a solid cake. Cook over medium heat for 6 to 8 minutes or until it is golden brown underneath (you can check the colour by gently lifting up the edge of the rösti with a spatula, but don’t do this too early or the rösti may come apart). When nicely browned on the bottom, loosen rösti from the pan with spatula and slide it onto a plate (remember, the skillet handle will be hot). Place another plate on top and holding both plates together, flip them over. Carefully slide browned-side-up rösti back into the skillet and continue cooking for 10 to 12 minutes more, or until golden brown on bottom and cooked through. Remove from heat and slide rösti onto a serving plate.
4. Stir remaining dill into sour cream.
5. Slice rösti into wedges and garnish with dill, if desired. Serve with dill sour cream.
Serves 8
