Beet and Potato Rosti

Ingredienser

4-6 medium beets, About a 1 to 2 cups when grated

2 small potatoes, scrubbed

salt and pepper

4 scallions, chopped

½ cup flour

2 tablespoons butter

1 tablespoon dried rosemary

Vejledning

Trim and scrub the beets then peel them. Grate them into a medium bowl. Start preheating a large (12″) skillet over medium heat. Working fast, so they don’t discolour, grate the potatoes into the same bowl as well. Add the salt, pepper, rosemary, and scallions and combine well. Then add the flour a few tablespoons at a time until well combined.

Melt the butter into the skillet until it foams. Put the mixture into the middle of the pan and flatten out with a spatula. It should be a centimeter or thinner. Cook for 8-10 minutes until nice and crispy.

You will need to flip it over. To do this place a large plate over top and flip the frying pan over then slide the roesti back into the pan. Cook until the other side is crispy about another 8 -10 minutes.

Serve hot or at room temperature with green onions on top.  You can also dollop some sour cream or plain yogurt on each slice.