ROSTI recipes

I was inspired to find a rosti recipe since it was mentioned in a discussion on a different forum.http://davesgarden.com/showthread/296920.html#new
here are a couple for us to try......

Rostis are a great way to cook root vegetables. They absorb sauces and gravies and make a great base onto which meat or fish dishes can be placed to enhance the way a dish looks.

Grate potatoes, turnips, carrots in any combination and then squeeze the liquid that is produced. You can add crushed garlic, grated onions and herbs and spices to suit each dish. Mix it all together well.

Place your mixture on the bottom of a buttered or oiled baking dish and bake for 45 minutes until browned. I prefer to bake them to reduce the fat content and they are fluffier than when fried.

****************

Swiss Rosti
1.5 Kg. large baking or waxy potatoes
60g butter
2 tablespoons of sunflower oil
Salt and freshly ground pepper
1 teaspoon finely chopped parsley or fresh thyme


Boil the potatoes for 10 minutes until just tender
Drain thoroughly and leave to cool then peel
Chill for about 4 hours

Coarsely grate the potatoes into a large bowl
Add salt and pepper and herbs to taste
Melt half the butter and half oil in the frying pan
Add the grated potato and flatten into a cake in the pan.

Cook over a low heat for about 15 minutes
Once the base is crisp turn on to a plate
Melt the remaining butter and oil in the frying pan
Add the potato cake and cook the other side

****
well, there you have two options to try....
they seem like a variation of hash browns.....am I right?
At least, that's kind of how I make mine....

Evert - maybe you'd like to add your recipe.......