Beet and Potato Roesti

Name: Beet and Potato Roesti
Yield: Serves 4 to 6
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

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Appears in Cook's Illustrated January/February 1995

For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

SERVES4 to 6

TIME40 minutes

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 pota...

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