Big Breakfast Rostis
Just about everyone who makes breakfast has a version of breakfast potatoes, be they hash browns or home fries or röstis. And just about all cooks make them their very own way - the way they think potatoes should be - and though they may tolerate other breakfast-potato formats, they secretly always think that their personal method, the one they learned from their mama/that cafe/their friend the chef is the best. Personally, I just want to eat röstis all year round, and not just during the eight nights of Hanukkah, when we eat potato cakes like these called latkes. The rösti, at its base, is the ideal breakfast potato - humble russets and everyday onions, shredded, mixed with the slimmest amounts of egg and flour, and fried until brown and crisp on both sides. Röstis hold together better than hash browns, which allows you to make them bigger. And the bigger they are, the more ideal base they become for the other perfect breakfast, a fried egg.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Spiced Carrot and Pepper Soup with a Couscous Swirl
Deb Perelman · Smitten Kitchen Every Day
Deb Perelman's Spiced Carrot and Pepper Soup with a Couscous Swirl is perfect for a winter's lunch or evening meal when you are pressed for time.
Perfect Blueberry Muffins
Deb Perelman · Smitten Kitchen Every Day
By bringing together the best elements of all of her trusted blueberry muffin recipes, Deb Perelman has created the perfect, fail-safe recipe, bursting with fruit and topped with sugar.
Alfredo Pasta with Sweet Peas
Deb Perelman · The Smitten Kitchen Cookbook
This easy midweek pasta recipe boasts a creamy Alfredo sauce with plenty of lemon zest and crisp spring peas.
Winter Squash Flatbread with Hummus and Za’atar
Deb Perelman · Smitten Kitchen Every Day
Satisfying all your winter carb cravings in one go, Deb Perelman's ingenious flatbread topped with squash, hummus and za'atar is a fantastic vegetarian dish.
Baked Oatmeal with Caramelised Pears and Vanilla Cream
Deb Perelman · Smitten Kitchen Every Day
A breakfast of sweet-toothed champions, Deb Perelman's baked oats is like a fantastic cross between porridge and dessert, topped with caramelised pears and a vanilla cream.
Wintry Apple Bake with Double Ginger Crumble
Deb Perelman · Smitten Kitchen Every Day
The perfect comforting dessert for a winter's day, this apple crumble is like tucking into a deconstructed cookie served with perfectly soft, spiced apples. Just add cream.