Want an easy alternative for cooked or baked potato? Here’s a potato pancake recipe! You got 2 version: some add mashed potatoes to the batter, others add grated potatoes. I prefer the latter: little crunchy golden potato pancakes Scandinavians also use to call rosti or rösti.
In Germany and Switzerland rosti is also a popular dish. It is not served as a side but a a main. These rostis are as big as a plate and are very often topped with other ingredients such as ham, eggs or melted cheese. Not bad at all...
Ingredients for 4 persons
1,8 lb (800 g) potatoes
1 ¼ cup (300 ml) milk
3,5 oz (100 g) plain flour
1 large egg
Peel the potatoes and rinse them. Drain on a clean kitchen towel. Grate the potatoes finely.
In a large mixing bowl add the egg and the pastry flour.
Mix well and pour in the milk.
Whisk into a runny batter. Season with pepper and salt to taste. Add the grated potatoes to the bowl.
Stir well to coat the potatoes with the batter. In a non-stick pan pour a little drop of olive oil and place it over medium heat. Once hot add a bit of the grated potato batter. Don't add too much or the pancake will be too thick and will still be raw in the middle later on.
Cook for 4 to 5 minutes until the grated potato starts to brown.
Flip the potato pancake over onto its uncooked side.
Turn the heat low. Cook the potato pancake for another 7 to 8 minutes until the potato is cooked all the way through. Transfer the crunchy potato pancake onto some kitchen paper to drain and cover with a sheet of tinfoil to keep warm. Add new badges of the potato batter to the hot pan. Cook pancakes until all of the batter is used.