Originally Posted by Andy M.
It's basically a potato pancake type of dish. Shredded potatoes are pressed into a skillet and cooked with fat. You cook on the first side until there is a nice golden brown crust then flip and repeat.
Variations can include the addition of cheese, onion, etc.
So this means that my hash-browns are really a rosti? I grate the spuds after peeling and sashing, and cook either in my cast-iron, or on the griddle. Often, I place a lid over the top to ensure the middle is done by the time the crust is golden and crisp.
Thanks. I think I've now been taught a new term.
Seeeeeya; Goodweed of the North