Rosti Potatoes with Melted Leeks and Goat Cheese

A perfect side to your breakfast eggs
rosti potatoes

Peapod 

The crunchy, golden hash brown crust gives way to an interior that’s melt-in-your-mouth tender. And who doesn’t love a creamy goat cheese layer?

Photo and recipe courtesy of Peapod and Serena Wolf of 

 
4
Servings
459
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups coarsely grated Yukon Gold potatoes (roughly 3-4 large potatoes, peeled)
  • 1 Tablespoon unsalted butter
  • 2 Cups thinly sliced leeks, white and light green parts only (about 2 medium leeks)
  • 1 Tablespoon finely chopped fresh thyme Kosher salt
  • Fresh ground pepper
  • 3 Tablespoons vegetable oil or olive oil for frying
  • 4 Ounces goat cheese, crumbled
  • 4 Eggs, fried (optional, for serving)

Directions

Start by prepping your potatoes. Wrap the grated potatoes in a clean dish towel. Twist the towel tightly, wringing out as much moisture from the potatoes as humanly possible. (I find it’s easiest to do this in 2-3 batches.) Place the dried potatoes in a mixing bowl. Season with a generous amount of salt and fresh ground pepper. Briefly set aside.

Heat the butter in a 10-inch skillet over medium heat. (I recommend a well-seasoned cast iron or non-stick skillet.) When melted add the leeks and thyme, and season salt and fresh ground pepper. Cook the leeks for 8-10 minutes, stirring regularly, until very soft. (If the leeks start to brown, reduce the heat to medium-low and carry on.) Transfer the leeks to a bowl. Wipe out the skillet and return it to the stove.

Heat 1 1/2 tablespoons of oil over medium-high until shimmering. (To check if the oil is hot enough, add a strand of potato to the skillet. If it sizzles enthusiastically, you’re good to go.) Add half of the potatoes to the pan in an even layer. Add the leeks in an even layer and then the goat cheese. Top with the remaining potatoes in an even layer. 

Cook for 3 minutes, then lower the heat to medium-low. (You should still hear the potatoes sizzling.) Cook for another 13-15 minutes until the underside of the potatoes is golden brown and crisp.

Time to flip the rosti. To do this, place a large plate over the skillet and carefully turn the skillet over, flipping the rosti onto the plate.

Heat the remaining 1 1/2 tablespoons of oil in the skillet. When hot, carefully slide the rosti from the plate back into the skillet. Cook for another 10-12 minutes until the underside is browned and the center is tender. Remove the rosti from the pan and allow it to cool slightly. 

Slice the rosti into quarters and serve warm. Top each serving with a fried egg if you like.

Nutritional Facts

Total Fat
25g
36%
Sugar
26g
29%
Saturated Fat
9g
38%
Cholesterol
55mg
18%
Carbohydrate, by difference
39g
30%
Protein
21g
46%
Vitamin A, RAE
155µg
22%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
320mg
32%
Choline, total
8mg
2%
Fiber, total dietary
7g
28%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
27mg
8%
Niacin
1mg
7%
Phosphorus, P
223mg
32%
Selenium, Se
2µg
4%
Sodium, Na
578mg
39%
Water
95g
4%
Zinc, Zn
1mg
13%