Super simple, but brilliantly tasty. You can vary the filling to your taste, but you should definitely try it with gruyere or Swiss cheese first. It’s also great with some browned soy sausage or Tofurkey layered with the cheese to make it more of a meal.
Shredded potatoes – 4 cups (frozen hash browns works great, just defrost in microwave)
Gruyere or Swiss cheese – 1 cup
Butter – about 2 tablespoons (if you’re concerned about the fat content, you could replace the butter with non-fat cooking spray or something like it, but then what’s the point?)
Salt, pepper, onion powder – to taste
Note – You will need a small non-stick frying pan for this recipe, between 6 and 8 inches. The rosti should pretty much fill the entire pan by the time you’re done assembling, and you will need to be able to slide it out of the pan in order to turn it.
Season potatoes to taste. Add half of butter to pan over medium-low heat and spread evenly to coat bottom. Layer a third of the potatoes and press down. Sprinkle half of the cheese on top, then another third of the potatoes, then the remainder of the cheese. Top with remainder of the potatoes and press down so that you’ve created a solid disk.
Cover and allow to cook for 10 minutes or until bottom of potatoes are browned. Carefully slide rosti out of pan onto a plate, cooked side down. Again add tablespoon of butter to pan and spread evenly. Then put pan upside down over rosti, and turn the whole the whole thing over, which will put the rosti back into the pan uncooked side down. Cook for another 10 minutes, uncovered, until bottom of potatoes is browned.
Slide back out of pan onto serving plate and cut into wedges to serve.