Potatoes are so great, I have dedicated an entire category on MCW just for them. Whether you boil them and eat them with salt, or fry them up into french fries, they harbor so much potential, those humble tubers. This pan fried, cheese stuffed potato rosti has a very funny story of its creation.
We were visiting a friend and had placed a food order for delivery. The delivery was very late so we got very hungry. The available ingredients that stood out were potato, mozzarella, and maggi cubes (which we made some gravy thickened with flour from). Throw in some butter, and with a handy pressure cooker to speed up the boiling potato, add a group of about seven giggling hungry women in a kitchen, and presto we had the most delicious potato meal in the world on that day!
4 large potatoes
2 cups mixed grated cheese
Boil the potato until tender. Carefully peel while still hot and roughly crumble with a fork. You literally just want it crumbled and not mashed.
In a large pan, melt half the butter with a tablespoon or two of oil. Sprinkle with half a teaspoon of salt.
Press half the potato crumbs to cover the base and sides of the pan.
Spread the grated cheese to within an inch from the border of the pan.
Press the remaining half of the potato over the cheese to seal it in. Sprinkle with another half teaspoon of salt, and dot with the remaining butter.
Cook the potato over medium heat for a good 15 minutes. Do not stir or shake the pan; just let it be.
To check if the bottom has crisped, gently left the potato with a thin spatula from the side of the pan to see the color.
When ready, carefully invert the rosti onto a big plate, then slice back (top-side down) into the same pan.
Cook the same way for about 10 minutes until the other side is also a golden brown.
Serve immediately while still hot, with a side of gravy.
صحة و عافية