If you’ve ever had a latke (potato pancake), you know that as far as potato products go it is tops. So deliciously crunchy, soft and tasty. Although it is not strictly Jewish, it is famously and traditionally eaten at Hanukkah because of the symbolism with the oil used to cook them. A culinary relative to the latke is the rösti (or sometimes spelled roesti). It has an umlaut and everything! You can buy frozen bags of rösti at Ikea (although it is more typically a Swiss food, rather than a Swedish food) and I always assumed it was just a latke, but there are some distinct differences. One major difference is that latkes use egg as a binding agent and rösti do not. Also, latkes are usually potato, whereas there are rösti that can be made with potato and beet or just beets. I love my root vegetables so I made a huge potato and beet rösti. It was SO easy! And unbelievably delicious. I think this can be filed under “delicious stuff to make when you’re lazy and/or pressed for time.”

First you have to grate a couple raw potatoes and few medium sized beets. The first time I made this I did it by hand. This part is NOT fast and easy. But the second time I used the grating function on a new tiny Cuisine Art and that was MUCH easier. Let them sit and then drain them very very well. Squeeze out as much moisture as you can. Then toss them with some chives, salt and pepper. Melt a couple of tablespoons of butter in a large frying pan.

Dump the entire contents of the bowl into the pan on top of the hot melted butter. Press it all down with a spatula and cook without moving for 10-15 minutes. While cooking, I use the spatula to press the huge pancake down all over. Once the edges start to brown, start to try to move the entire pancake as a whole by releasing the edges and pushing the whole thing around the bottom of the non-stick frying pan. Once it moves around freely, put a dish on top, flip it over, slide the pancake back in and cook the other side for another 10 minutes. I guess technically you could learn how to flip it over in the air, but the whole thing is pretty heavy (pan + potatoes + beets) so I think it’d be quite a challenge.

Flip it out and serve with sour cream and/or apple sauce! Mmmmm. So good when it’s cold and wintry out. Which is when I made these. Unlike this 85 degree April weather we’ve been having in New England. So. Weird.

It may look huge in the pan, but seriously, the entire pancake was GONE in less than 15 minutes. Make a big one, you won’t be sorry.

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