LEEK AND GRUYÈRE ROSTI RECIPE

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LEEK AND GRUYÈRE ROSTI WITH FRIED EGGS
Every good cook has a few ideas up their sleeve for using leftover potatoes, and this Alpine dish is another one of my favorites. The Swiss will sometimes flavor their rostis with bacon, onion, or even apple, but I like to add leeks, to make a kind of cheesy take on the classic British bubble and squeak. This would make a light supper with a green salad, or, molded into separate patties, goes really well with roast chicken or grilled chops.
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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. Parboil the potatoes in boiling salted water until turning tender but not soft (about 10 minutes if using 2 medium potatoes). Remove, drain thoroughly, and leave to cool (you can leave until completely cooled and chill overnight if you have time).
  2. Meanwhile, heat a tablespoon of the oil and 1 tablespoon of the butter in a pan. Sauté the leeks for 3–4 minutes until soft but not colored; season with salt and pepper to taste.
  3. When the potatoes are cool enough to handle, peel off the skin and coarsely grate the flesh. Pat dry with paper towels or a clean dish towel.
  4. Gently mix the grated potato with the leeks and cheese. Season with salt and pepper and mix again.
  5. Heat a frying pan over medium heat. Add another tablespoon of the oil and 1 tablespoon of the butter. When the butter has melted, add the potato mixture, shaking the pan to form an even layer of potato. Leave to cook for 10 minutes over medium heat until golden brown (turn the heat down if the potato is browning too quickly).
  6. Place a plate over the frying pan and invert both plate and pan so that the browned side of the rosti is facing upward on the plate. Add the final tablespoon of oil and butter to the pan and, once melted, slide the rosti back into the pan, browned side up. Continue to cook for 10 minutes or until golden brown underneath and cooked through.
  7. Meanwhile, fry the eggs in a separate oiled hot frying pan until cooked to your liking.
  8. Serve the rosti with the egg on top and garnish with tarragon leaves.
HOW TO FRY WITH BUTTER
  1. Frying with butter gives a richer flavor, but you have to be careful it doesn’t burn. By adding a splash of oil to the butter as you cook the potato cake, you raise the butter’s burning point, meaning you can get a better color on the potato without compromising the flavor.

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