Potato and Kale Rösti Recipe

Potato and Kale Rösti

Crunchy with a soft interior

The key here is to leave it undisturbed while cooking. I know it’s hard. Trust the process and just leave it be.

---

Ingredients

potatoes

kale | ribs removed

butter

salt

pepper

---

Instructions

Step One

Grate the potatoes and squeeze out any excess liquid. Often I put the grated potato into a salad spinner to fling off as much water as possible - then I wrap them in a towel and wring out any leftover liquid.

Step Two

Roughly chop the kale. In a large bowl, mix the potato, kale, salt, and pepper.

Step Three

Over medium heat, add a nice knob of butter to a nonstick pan. Once the butter is melted, move it around the pan to make sure the bottom of the pan is completely covered. Add the potato mixture, flattening it to make a pancake the size of the skillet.

Step Four

Cook undisturbed over medium heat for 10-12 minutes until the bottom is nicely golden brown. Carefully flip the rösti by sliding it onto a plate, covering it with another plate, and inverting the plates. Add another knob of butter and slide the rosti back into the pan. Cook undisturbed for another 10-12 minutes until golden brown and super crispy.

Step Five

Remove the rösti from the pan. Serve immediately. Season with a little extra salt and pepper to taste. Enjoy.