Recipe updated September 2011 with new pictures and an updated recipe. When I recently found myself making this recipe over and over again I thought it was time for a repost.
This beet and potato roesti is a perfect appetizer eaten on the couch during a cozy night in. Eat the crunchy slices with your fingers, dipping them in sour cream or yogourt. Almost as good as homemade perogies.
Possibly explaining why I can’t stop making it?
Beet and Potato Rösti(serves 2)
Trim and scrub the beet and then peel them. Grate it into a medium bowl. Start preheating a large (12") skillet over medium heat. Working fast, so it doesn't discolour, peel and grate the potato into the same bowl as well. Add the salt, pepper, and scallions and combine well. Then add the flour a few tablespoons at a time until well combined.
Melt half of the butter in the skillet over medium heat 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 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 so the roesti is on the plate. Add the remaining butter into the pan and 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 and greek yogourt or sour cream on top.