Rösti (Potato Cakes)
3 medium potatoes
¼ cup vegetable oil
Directions to Cook:
Grate potatoes and thoroughly squeeze out excess moisture. Transfer to a bowl and season with salt and pepper. Mix well. Heat oil in a large frying pan until hot but not smoking. Separate mixture into 4 equal parts and add to pan, pressing down with a spatula.
Cook 5-7 minutes each side until golden and crisp. Drain well on paper towel.
Note: Each rosti will soak up enough oil for the entire cooking process, so be sure not to add more oil to the pan. When you turn the rostis, push down firmly with the spatula to squeeze the oil through.
Add ½ cup grated parmesan cheese
Substitute 1 potato for a small sweet potato.
Add your own seasonings. Rosemary, curry powder or all-purpose seasoning work well.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.