Leek and Pancetta Potato Rosti

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This rosti is one large potato pancake, and not individual ones. Making it as thin as possible makes for more nice crunchy bites. If you do have to make ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Reheat in an ovenproof skillet at 350° degrees for 10 minutes or until recrisped."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (160.5 g)
  • Calories 184.9
  • Total Fat - 6.5 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 42.5 mg
  • Sodium - 337.5 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 3.1 g
  • Sugars - 1.5 g
  • Protein - 6.8 g
  • Calcium - 39.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 24.2 mg
  • Thiamin - 0.1 mg

Step 1

Place the shredded potato on a double layer of cheesecloth. Gather the edges of the cheesecloth together; squeeze cheesecloth to extract excess moisture. Place the potato in a bowl.

Step 2

Heat a large nonstick skillet over medium-high heat. Add the pancetta and cook 4 minutes or until lightly brand crisp.. Stir in the leek; cook 4 minutes or until tender. Add the pancetta mixture, flour, sage, salt, pepper, and egg to the potatoes. Stir well to combine.

Step 3

Return the pan to medium-high heat. Add the oil and swirl to coat. Add the potato mixture to the pan, Flatten with spatula into an even layer. Cook 12 minutes or until bottom is golden brown. Place a large plate upside down on top of the pan; invert onto plate. Carefully slide the potato cake into the pan, browned side up; cook 10 minutes or until golden brown.

Step 4

Place the potato cake on a cutting board; cool slightly and cut into 6 wedges.

Tips & Variations


No special items needed.

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