December 10, 2012
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
[Photograph: Sydney Oland]
There is never a wrong time to eat a potato pancakes, and roesti are no exception. Crisp on the outside and soft on the inside, these cakes are fantastic with as little as a dollop of sour cream and as much as piles of bacon and runny eggs. This version pairs Yukon gold potatoes with sweet sautéed shallots and salty fried pancetta.
Getting the roesti in and out of the pan takes a bit of practice, so be careful your first few times. Once you've got the hang of it you can take this basic recipe and turn it into your own. Swap out leeks for shallots and ham for pancetta and you have got an entirely new exciting dish.
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Roesti with Shallots and Pancetta »
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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