Name: Beet and Potato Roesti
Total time: 40 min
Ingredients: 4 tablespoons unsalted butter; 4 medium beets (1 pound), peeled and shredded; 1 pound high-starch potatoes (such as russet, all-purpose, or Yukon gold), peeled, coarsely shredded, and patted dry; 3 tablespoons minced fresh chives or minced scallions; 3/4 teaspoon table salt; 1/4 teaspoon ground black pepper

Why This Recipe Works

Most roesti recipes suggested starting with boiled potatoes, so we were surprised when we found that raw potatoes made the best roesti, a moist cake with a thick, crisp crust and a buttery, fresh potato flavor. As an added benefit, raw potatoes were much easier to grate for our roesti recipe. Cooking the roesti over moderate heat was important because it ensured that the center would be tender by the time the crust had turned a crisp golden brown. A well-cooked crust helped to hold the pancake together when we turned it over.

Before You Begin

You can substitute olive oil for the butter in this recipe. You may also use an equal amount of chives instead of scallions, if desired. If necessary, move the pan around on the burner to make sure the crust browns evenly. The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Mix some horseradish in with sour cream for a nice garnish.

Instructions

Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.

Mix shredded potatoes and beets together and season with salt and pepper. Stir in chives or scallions. Spread potatoes evenly; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.

Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully in vert. Slide roesti back into skillet anc cook until bottom is golden brown, 10 to 15 minutes longer. Serve immediately.