Source: Cooking Light
Submitted by Aparna Mele
Maximum surface area means more crunchy bits in this rösti, essentially a large potato pancake, perfect for a holiday brunch. If making ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Reheat in an ovenproof skillet at 350° for 10 minutes or until re-crisped.
- 4 1/2 cups shredded peeled baking potato (about 2 pounds)
- 3 ounces diced pancetta (such as Boar’s Head)
- 1 large leek, halved lengthwise and thinly sliced (white and light green parts only)
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 2 tablespoons olive oil
Place shredded potato on a double layer of cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth to extract excess moisture. Place potato in a bowl.
Heat a large nonstick skillet over medium-high heat. Add pancetta; cook 4 minutes or until lightly browned and crisp. Stir in leek; cook 4 minutes or until tender. Add pancetta mixture, flour, sage, salt, pepper, and egg to potato; stir well to combine.
Return pan to medium-high heat. Add oil; swirl to coat. Add potato mixture to pan; flatten with a spatula into an even layer. Cook 12 minutes or until bottom is golden brown. Place a large plate upside down on top of pan; invert onto plate. Carefully slide potato cake into pan, browned side up; cook 10 minutes or until golden brown. Place potato cake on a cutting board; cool slightly. Cut into 8 wedges.