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     Title: Swiss Hash Browns (Rosti)
Categories: Five, Potatoes
     Yield: 4 servings

 2 1/4 lb Russet potatoes
     2 tb Schmaltz or unsalted butter
     2 tb Canola oil
     1 tb Kosher salt; more to taste

 Place potatoes in a large saucepan, cover with cold
 water, and bring to a boil over medium-high heat; cook
 until tender, about 30 minutes. Drain potatoes, and set
 aside to cool for about 10 minutes. Peel potatoes, then
 refrigerate until chilled, at least 1 hour. Grate
 potatoes using the large holes on a cheese grater; set
 aside.

 Heat fat and oil in an 8" nonstick skillet over
 medium-low heat. When fat has melted, add potatoes,
 sprinkle with salt, and mix well, coating potatoes with
 fat. Using a metal spatula, gently press potatoes,
 molding them to fit the skillet. Cook, shaking skillet
 occasionally, until edges are golden brown, about 20
 minutes.

 Cover skillet with a large inverted plate, invert the
 rosti over onto plate, then slide it back into the
 skillet, cooked side up; cook until golden brown on the
 bottom, about 20 minutes. Transfer to a cutting board,
 sprinkle with salt, and cut into wedges to serve.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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