This Potato Rosti Crepe is a delightful twist on the classic potato hash brown. It's crispy, savory, and perfect for breakfast or brunch.
Ingredients: 2 large russet potatoes, peeled and grated. 1/2 onion, finely chopped. 2 tablespoons all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil.
Instructions: Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. In a mixing bowl, combine the grated potatoes, chopped onion, flour, salt, and black pepper. Mix well to combine. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add half of the potato mixture to the skillet, pressing it down evenly with a spatula to form a thin layer. Cook for about 5-7 minutes or until the bottom is golden and crispy. Carefully flip the rosti using a large plate or lid to cover the skillet, and then invert it back into the skillet. Cook for another 5-7 minutes until the other side is golden and crispy as well. Remove the first rosti from the skillet and keep it warm. Add the remaining tablespoon of vegetable oil to the skillet and repeat the cooking process with the remaining potato mixture. Once both rostis are cooked and crispy, transfer them to a serving plate and cut into wedges. Serve hot as a delicious potato rosti hash brown crepe. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
del recuerdo a la creación
