Left Over Corned Beef–Potato Rösti Recipe
Makes: 4 to 6 servingsCorned Beef–Potato Rösti
By Amy Wisniewski
Game plan: In Switzerland, rösti is so popular that many markets sell pregrated, precooked potatoes for use in this dish. We actually found that grating the raw potatoes and placing them in a strainer eliminates the need to precook them, saving time without sacrificing flavor.
This recipe was featured as part of our Make Your Own Corned Beef story.
- Peel potatoes and grate on the large holes of a box grater. Place a fine mesh strainer over a medium bowl and transfer grated potatoes to the strainer. Add salt and pepper and toss to combine; set aside.
- Heat 1 tablespoon of the oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes.
- Sprinkle half of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes.
- To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining 1 tablespoon oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.