The season is kicking into high gear full of local apples, sweet potatoes, squashes and root veggies, and ciders.
Its a wonderful time of year. Harvests come in, people settle in and prepare for the next few months.
Change is inevitable.
So is lots of fun!
Going through classes, I was made acquainted with the Rösti style of potato, which is similar to a potato latke but a Swiss style potato pancake. They are traditionally from the farming area of Bern.
Well, of course if a potato is involved, I’ve got to try it with some version of sweet potatoes at least once in my life.
That is just how the cookie crumbles.
Since this is normally made with bacon renderings, I decided to try a version that might be suitable for vegans. Butter also works well for vegetarians (lacto).
The clencher is to have the oils well heated on medium low. You want the starches and sugars in the potato to gelatinize and carmelize forming a crust but cooking slower so they don’t burn. They need a fair amount of time on each side to maintain the shape. I would venture to say that some walnut, hazelnut, or chestnut oil would be delicious mixed in the cooking oil at some point for added flavor… Just a thought. They have a lower smoke point, however.
Rösti Sweet Potato with Caramelized Onion
This recipe is easy to multiply. I had a very large Carolina Ruby Red Sweet Potato and only used half.
You’ll need 3-4 oz shredded sweet potato for one pancake. 2 large potatoes for 4 servings.
This will be a one serving recipe and converting will be easy.
Start with an omelet pan or good non-stick small frying pan (about 8 inches).
1/4 cup cooking oil, melted butter
1/2 oz coarsely chopped onion
3-4 oz shredded sweet potato
1/2 tsp chipotle powder (optional, but good and yummy!)
1/4 tsp ground sage
1/2 tsp coriander cumin spice
In the cooking oil heated on medium low, caramelize the onion until translucent but just browning, for about 4-5 minutes.
Shred the potato into a mixing bowl, adding the spices and tossing well, mixing thoroughly to combine.
When the onions are caramelized, strain them out of the pain and reserve the remaining oils for the potato pancake.
Mix them into the potato well and form the whole shredded mass into a medium ball.
Place it into the pan, patting lightly into a round, and letting it form a bottom crust. Catch any ‘stray strands’ and keep it round.
Let them cook slowly, about 8-9 minutes on medium low until well crusted and easy to flip or turn, with a very large spatula :).
Its more fun to flip!
Let the other side cook about 5-6 minutes or until both sides are crusty and golden brown. It will be easy to slide or lift out and well-formed.
Top with Greek 😉 yogurt, or sour cream and chives or green onion…
Check out our website here to check out our Gluten-Free Tours in Greece coming up in 2014!