Hashbrowns / Rosti

I first had Rostis at the Marche restaurant in Singapore... they would have a huge mound of potatoes that a person religiously peeled and a machine that shredded the potatoes which were then transferred to pans in a thick layer and skilfully roasted on both sides to a golden brown... It was the simplest thing but delicious with sourcream....

I found that hasbrown patties served in restaurants here in the US are quite similar to the rostis. When I tried making these at home, i tossed in some veggies as well and made it a bit more spicy. These are great on their own or when topped with a dollop of sour cream. When I posted some pictures from long back - some wanted to know the recipe for this... my apologies for the delay but I finally have it ready.

HASHBROWN PATTIES / ROSTI


Ingredients:
Potatoes - 2 big, peeled & grated
Carrot - 1 small, chopped finely
Bell Pepper - half of a small one, chopped finely
Onion - half of a medium, chopped finely
Chilli powder - quarter to half tsp
Red Chilli Flakes - half tsp
Salt & Pepper to taste

Method:
1) Press the grated potatoes between several sheets of paper/cloth towels to remove as much of the moisture as possible.

2) Transfer this to a bowl, add in the rest of the chopped veggies & seasonings and toss until uniformly mixed.


3) Heat a tawa on medium and rub lightly with oil, put spoonfuls of the potato mixture and press down to form small patties. The starchiness from the potatoes will help hold it together.


4) When one side is done, flip over and let the other side cook until golden as well.