Leek Rosti

Recipe Ingredients

2 cups	474ml	Idaho potatoes (large)
		Salt - as needed
		Water - to cover
2 tablespoons	30ml	Butter
1 cup	146g / 5.1oz	Chopped leeks, white part only
		Freshly-ground white pepper - to taste

Recipe Instructions

Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium-low and cook until the potatoes are tender. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater.

In a large non-stick saute pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Saute for 2 minutes. Add the potatoes and mix thoroughly.

Using the back on a wooden spoon press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown.

Using a spatula, flip the potato cake over and continue cooking the other side. Add more butter if needed. Remove from the pan and slice into individual servings.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D09) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.