Rosti with summer herbs and beef roses. Here is how you cook it. Easily changed up with other herbs. If this gets enough likes, I'll make a more elaborate method description.

Rosti with summer herbs and beef roses Easy recipe for side dish, perfect way to use all of the leftovers from the fridge! Rosti is the Swiss version of hash browns or potato pancakes made with butter, potatoes, and salt. Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake.

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, rosti with summer herbs and beef roses. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Rosti with summer herbs and beef roses is one of the most popular of current trending meals on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Rosti with summer herbs and beef roses is something that I've loved my entire life. They are nice and they look fantastic.

Here is how you cook it. Easily changed up with other herbs. If this gets enough likes, I'll make a more elaborate method description.

To begin with this recipe, we have to prepare a few components. You can have rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Rosti with summer herbs and beef roses:

{Take of Potatoes.
{Get of Salt.
{Make ready of Pepper.
{Prepare of Nutmeg.
{Make ready of oil.
{Take of Garnish.
{Make ready of Sliced roast beef.
{Prepare of Fresh dille.
{Take of Fresh parsley.
{Make ready of Fresh chives.
{Prepare of Chive flowers.
{Get of whole grain mustard.
{Make ready of crème fraiche.
{Prepare of pickles.

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Instructions to make Rosti with summer herbs and beef roses:

For the rosti. Peel and shred the potatoes using a food processor. Give the potatoes a quick rinse to remove some excess starch. Drain well and place in a clean kitchen towel. Season with salt, pepper and nutmeg and toss to combine. Use the kitchen towel to wrench out as much liquid as you can..
Preheat your pan of choice on medium heat. Mine is a 28 cm cast iron skillet. Pour in half the oil. Evenly distribute the potatoes and press using a spatula to make it as compact as possible. Cook on medium heat for about 8-10 minutes. Take the rosti out of the pan, add the rest of the oil and cook the other side for the same amount of time. Also press on this side to make the rosti as compact as possible. Let cool slightly before garnishing..
For the garnish. Place the crème fraiche in the middle of the rosti. Use a spoon to form a sort of whirl. To make the roses, roll op the beef losely and use your thumb to push out the middle. Place the roses on the crème fraiche for stability. Place piles of pickles and teaspoons of mustard all around. Scatter around the herbs and flowers..

Garnish with extra herbs, salt, and pepper, and enjoy. © Shaina Olmanson. Oh what a perfect easy dinner! I love fritters, hash browns, and rosti - whichever which way you make 'em (and name 'em!). And I always have potatoes on hand! For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper.

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