Monday, March 31, 2014

Lenten Meal Plan Linkup, Week #5: Rosti (Cheesy Potatoes)




It's hard to believe that Lent is more than halfway over. We're continuing the linkup for meatless meal ideas at Beth Anne's Best and Two O's Plus More and on the Meatless Meals Pinterest board.  If you have a favorite meatless recipe, we would love to add it to the collection. You can link it up as part of the collection at Beth Anne's Best or send it to one of us to add to the Pinterest board.

Today, I'm sharing a recipe that's become a family favorite because it is so quick and easy (and because it is kid-friendly in pretty much every way I can think of). The inspiration for this recipe came from one of my favorite cookbooks, Simply in Season, which focuses on using foods that are in season locally in your cooking. Since potatoes are a winter food, and since this recipe is so warm and hearty, we often eat it in cold weather (though its simplicity and speed makes it popular in our home year-round).




Technically, rösti does not have to contain cheese. It's really just the Swiss name for a dish of shredded potatoes that can be eaten at breakfast or as a side at another meal. It originated in the German part of Switzerland in the Canton of Bern (and, funnily enough, the dividing line between the German and French-speaking parts of Switzerland is called the Röstigraben, or "rösti ditch.")

What you'll need:
  • 4 Tablespoons of butter
  • Baking potatoes, about 3, shredded (about 4 cups total when shredded)
  • 1 teaspoon of salt
  • 1/2 onion, minced
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 1/2 cups of shredded cheese (we like cheddar, feta, or another cheese with a strong flavor)
Peel the potatoes if you want. (We don't.) 

What you'll do:
  • Melt butter in a large frying pan. Add garlic and onion and sauté about 4 minutes until onions are translucent. Add salt.
  • Add potatoes. Cook, stirring occasionally, until potatoes are slightly browned.
  • Press potatoes firmly into bottom of frying pan (like a big potato disc). Cook 1-2 minutes to brown the bottom, then flip over to brown other side.
  • Top potatoes with cheese and cover frying pan with lid to melt the cheese.
  • When cheese is melted, cut disc into wedges and serve.
We serve our rösti with sour cream, green onions if we have them on hand, and salt and pepper to taste. We have also served it with salsa on the side. Other variations include adding apples, peppers and even ham or bacon to the potatoes while they are cooking. You can be creative.

Enjoy- and be sure to share your ideas for meatless meals with us.



This post contains an Amazon affiliate link, which means if you click through and end up buying something from Amazon, your purchase helps support Surviving Our Blessings. Thanks!