Introduction: Lazy potato cake, shaved and sprinkled with salt, the cake is crispy and delicious, and it is very refreshing to eat
Originating in the Swiss canton of Bern, potato cake (Swiss potato cake rösti) is not only a snack, a side dish that can replace starch as a staple, and can be used as a meal with fried potato cakes, sun eggs, meat and vegetables.
I'm a potato controller, and I especially love crispy potatoes on the outside and soft on the inside!
I still remember the first time I made this dish because of laziness, a few days ago I wanted to eat potatoes, lazy mash to make a cola cake, I shaved the potatoes and sprinkled with a little salt, using the sticky starch of the potatoes themselves to make a lazy version of the potato cake.
The ingredients for potato cakes are very simple, just potatoes and salt, or you can add black pepper to enhance the flavor.
【Ingredients】
3 potatoes Salt to taste
【Specific method】
1: After the potatoes are cleaned, peel and shave and add an appropriate amount of salt to taste.
Because each potato is different in size and weight, the amount of salt added depends on the actual amount of salt.
This time I used three potatoes weighing 465g (including the skin), and the amount of salt used was about a little less than 1/2 tsp more.
The amount of salt should not be too heavy, if you feel that the taste is light, you can also sprinkle pepper salt, with tomato sauce and other adjustments, I would rather sprinkle less than excessive.
2: Mix the potatoes with salt evenly by hand.
When the potatoes are mixed with salt, they produce a little water, which can be poured or not.
The water will settle at the bottom of the container, and I did not pour it out separately, but instead shook it slightly to let the water fall off when I clipped the bottom potato shreds.
3, like me, if you use a non-stick pan, use a cold pan to cool the oil, use a medium-sized hot pan and then turn the low heat to fry the potato cake.
4: Put the shredded potatoes into a pot and shape them into your favorite size and shape.
You can directly put all the potatoes into the pan and fry them into a large piece, but I like to use the cooking clip to put the shredded potatoes into the pot and divide them into four equal parts.
This is not only easy to turn over, eat thicker, potato cake after frying does not need to be cut, can be directly put on the plate.
After all the potatoes are out of the pan, use a shovel to press it from the top of the potato cake to make the internal air less, and the potato shreds are more tightly snuggled together and will not spread when turned over.
5: Fry the surface of the shredded potatoes until it is beautifully yellow, and then turn over and fry the other side, and fry the same until golden brown to serve.
Potatoes are easily cooked after being shaved into strips, and the pan lid is not covered at all during the frying process, so that the crispy taste can be maintained!
In terms of the thickness of the potato cake I made, the two sides are almost fried for 4 to 5 minutes each, if you feel that the color is not enough, you can adjust the size of the fire to color.
Finished potato cake
Freshly baked potatoes are crisp on the outside and soft on the inside, and if you don't finish eating, you can restore the crispy taste by heating them in a fryer or oven.
I also made salsa sauce to accompany the potato cake, which was very refreshing overall.
Potato cakes vary a lot in flavor, but you can also add tomato sauce, pretzels, yellow mustard, grapefruit pepper, smoked red pepper and other condiments to add flavor.
The golden brown between the surface layers of potatoes is the key to a crispy taste, which can be crispy without additional powder and as long as the starch of the potato itself is used.
Potato cakes with thickness are enjoyable to eat.
Tasting it with salsa sauce is something we've fallen in love with lately, and the potato flavor has a sweet and sour flavor, which is refreshing and debilitating.
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