Rosti with summer herbs and beef roses. Here is how you cook it. Easily changed up with other herbs. If this gets enough likes, I'll make a more elaborate method description.

Easy recipe for side dish, perfect way to use all of the leftovers from the fridge! Rosti is the Swiss version of hash browns or potato pancakes made with butter, potatoes, and salt. Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake. You can cook Rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Rosti with summer herbs and beef roses

You need of Potatoes.
You need of Salt.
Prepare of Pepper.
It's of Nutmeg.
Prepare of oil.
It's of Garnish.
Prepare of Sliced roast beef.
It's of Fresh dille.
Prepare of Fresh parsley.
It's of Fresh chives.
It's of Chive flowers.
Prepare of whole grain mustard.
Prepare of crème fraiche.
Prepare of pickles.

Rib Eye of Beef with Rosti, Madeira and Wild Mushrooms. Lip smacking rib eye, buttery rosti and a rich red wine and Madeira sauce create a feast of flavours in this recipe. Chicken Liver on Crostini with Warm Pear Salad. Grilled Lamb Cutlets with Parma Ham and Herbs.

Rosti with summer herbs and beef roses step by step

For the rosti. Peel and shred the potatoes using a food processor. Give the potatoes a quick rinse to remove some excess starch. Drain well and place in a clean kitchen towel. Season with salt, pepper and nutmeg and toss to combine. Use the kitchen towel to wrench out as much liquid as you can..
Preheat your pan of choice on medium heat. Mine is a 28 cm cast iron skillet. Pour in half the oil. Evenly distribute the potatoes and press using a spatula to make it as compact as possible. Cook on medium heat for about 8-10 minutes. Take the rosti out of the pan, add the rest of the oil and cook the other side for the same amount of time. Also press on this side to make the rosti as compact as possible. Let cool slightly before garnishing..
For the garnish. Place the crème fraiche in the middle of the rosti. Use a spoon to form a sort of whirl. To make the roses, roll op the beef losely and use your thumb to push out the middle. Place the roses on the crème fraiche for stability. Place piles of pickles and teaspoons of mustard all around. Scatter around the herbs and flowers..

Garnish with extra herbs, salt, and pepper, and enjoy. © Shaina Olmanson. Oh what a perfect easy dinner! I love fritters, hash browns, and rosti - whichever which way you make 'em (and name 'em!). And I always have potatoes on hand! For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper.