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
462
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
  • 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
24g
34%
Sugar
15g
17%
Saturated Fat
4g
17%
Cholesterol
27mg
9%
Carbohydrate, by difference
50g
38%
Protein
15g
33%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
99mg
10%
Choline, total
2mg
0%
Fiber, total dietary
7g
28%
Folate, total
35µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
76mg
11%
Sodium, Na
700mg
47%
Water
92g
3%