Rosti (Swiss potato dish)

We are really not a potato family but then we are a potato family. That is, if I cooked potatoes every day or, let's say, every other day, I would always have willing takers.

And this potato dish is one the best and simplest. Bulbs are cooked the day before and then the next quickly heated through along with sautéed onions and prosciutto to make this big, fluffy and yummy pancake with a beautiful crust.

Preferably to be consumed hot/warm but my camera and I ate it just about cold. Non of us complained.

Recipe adapted from Giallo Zafferano
time: for potatoes (to cook and rest overnight) + 20 minutes

 ingredients 
1 kg (2 lbs) potatoes
50 g (3 Tablespoons) butter, quantity divided
1 medium onion, chopped
2 slices prosciutto crudo (raw/smoked), chopped
3/4 teaspoon salt
black pepper to taste
8 black olives

 instructions 
Cook whole potatoes in unsalted water till almost done (skin should be intact and fork should feel a little resistance in the middle of the bulb), about 20 minutes. Drain and let them rest overnight in a cool place.

Next day, take the skin off and work potatoes through the grater with large eyes and into a medium bowl.

On a large skillet (I used non-stick type) melt half the butter on medium high. Add onions and sauté for 3-4 minutes. Add prosciutto and sauté more for another 3-4 minutes. Transfer grated potatoes onto the skillet, add salt, pepper and olives. Using a spatula, gently mix all the ingredients (1 minute). When done, using the same tool, press down the potato mix and let it cook for about 5-6 minutes. Take a peek of the bottom and check if you see any browning. If it's all pale, turn up the heat a notch.

Now, put a large plate on top of your rosti and flip the skillet upside down so your potatoes end up on the plate. Melt the rest of butter on the skillet. Slide your potato patty back from the plate onto the skillet and cook the other side for another 5-6 minutes. Your rosti is ready!

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• the recipe comes from my favorite Italian site;
• olives were my idea and you can add just about anything you like to this dish...or you might want to keep it simple;
• we devoured almost 1/4 pound of arugula with the rosti; no dressing...I don't remember using a fork either...