OOOO Baby, Babayyy Say hi to this Rosti Recipe
OH. EM. GEE. I saw a meme the other day that was like “Why does it feel like January 76th”, and if that ain’t realest thang I’ve heard in awhile. It could be because of Whole30. Sorry I had to mention it again. But seriously, I feel like this is the longest month of my life.
Want another grain-free brunch option?! Check out this crustless quiche!
And to make matters worse, I keep having the gnarliest dreams. For example, last night: I dreamt that I ate an entire box of Marie Calendars Frozen Lasagna. And while I don’t wanna come off as a huge snob but, I do happen to have a food blog. So, the chances of me eating microwavable lasagna are very slim.
At least in my waking hours, I don’t crave anything super specific but I do feel like I am missing out on something. I just can’t put my finger on it. #whole30
All the recipes that I have been making are super good. Like this Rosti Recipe. And I’m not just saying that because of it’s name…..
But yes if you’re asking, I do think “rosti” is a cute term for a dish, sorry for being predictable.
The flavor is amazing. If you are wondering what the heck Speck Alto Adige is… or what a rosti is. I’ll fill you in.
Speck Alto Adige is a lightly smoked ham, very similar to prosciutto or bacon. This particular Speck Alto Adige is PGI Certified. The PGI certification of Speck Alto Adige means “protected geographical indication” and ensures that you are buying an authentic product made in its area of origin under strict guidelines. If you want to read more about this product click here! The flavor is everything amazing and more. Perfect for Brunch! And then the rosti part of the rosti recipe is for lack of better words … a potato pancake that is quite simply, potato. For this rosti recipe, I sliced the Speck Alto Adige very thin, fried it, chopped it up and mixed it into the potato. Hello flavor.
Crispy Speck Alto Adige Rosti Recipe
Ingredients
- 2 Large Russet Potatoes, Peeled and submerged in water
- ½ Onion, Diced
- 5 slices Speck Alto Adige, thinly sliced and chopped
- 3 tbsp Ghee
- 4 Eggs (or however many you would like)
- 4 tbsp Green Onion, chopped
- Salt and Pepper, to taste
Instructions
Heat skillet on medium heat, once hot, add chopped Speck Alto Adige until crispy
Set aside in bowl reserve a tbsp of meat and set aside, this will be used to top finished dish
Add 1 tbsp of ghee add onion and cook until soft
Once done add to Speck Alto Adige bowl
Using a grater, grate potatoes
To remove excess water squeeze potato through a clean towel, cheese cloth, or nut bag until it does not drip
Mix cooked onion, Speck Alto Adige, grated potatoes, salt, and pepper until well mixed
Heat 1 tbsp of ghee in pan
Once hot, scoop desired rosti size unto pan like a pancake. Be sure to push it down and level it out, it should resemble a pancake
Cook for 5-10 minutes
Once it is browned, flip and cover
Allow to cook for an additional 5-10 minutes
I was able to cook 3 at a time, but your pan size may vary
Once brown on both sides, remove from pan and set aside
I was able to keep mine warm in the microwave, but you may need to use the keep warm feature on your oven.
Repeat steps until all potato mixture is used up
Using a clean frying pan, cook your eggs to you liking (I did sunny side up)
To plate add desired amount of rostis and top with eggs
Sprinkle with green onion and remaining Speck Alto Adige
Notes
If you would like this recipe to be Whole30 approved, use no sugar added bacon in place of the Speck Alto Adige
No Comments