This no fuss version of corned beef hashbrowns is guaranteed to satisfy. This simple comfort food is a cinch to whip up.
Ingredients
- 700g Yukon gold Potatoes (about 4-5 potatoes)
- 200g (1 cup) Corned Beef, Chopped
- 6g (1¼ tsp) Salt
- 60g (¼ cup) Scallions, Thinly Sliced
- 120g (4 oz) Neutral Flavored Oil
Equipment
- Nonstick Pan
- Cheese Grater
Timing
Active Time: 35 Minutes
Total Time: 35 Minutes
Yield
4 Portions
-
Prepare Rosti
Peel the potatoes and shred them with the large die of a cheese grater.
Do not soak the potatoes after shredding, this will remove the starch and prevent the natural binding needed to make a good rosti.
In a bowl mix together the potatoes, corned beef, scallions, and salt. Separate the rosti mixture into four 240g portions.
-
Pan-Fry Rosti & Serve
Place a nonstick pan over medium high heat and add 1 oz of the oil.
Place a portion of the rosti mixture in the pan and press it into a pancake.
Reduce the heat to medium and allow it to cook for 3-4 minutes or until perfectly golden.
Flip the rosti and cook it for 4 more minutes or until golden on both sides.
Repeat this with the rest of the mixture. Serve immediately.
Summary
Recipe Name
Corned Beef Rosti
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 3 Review(s)