Savory Corned Beef & Potato Rosti
Transform your leftover corned beef into a mouthwatering delight with this Savory Corned Beef & Potato Rosti. Perfect for brunch, lunch, or a tasty snack, this crispy potato cake is layered with tender corned beef, sautéed onions, and a hint of seasoning. The combination of cooked and uncooked potatoes gives the rosti a delightful texture, while the added cabbage brings a subtle sweetness. Feel free to customize the recipe by incorporating your favorite seasonings or additional vegetables. This dish is a hearty and satisfying way to repurpose those leftovers into something extraordinary!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
white potato
1 lb (peeled and grated)
salt
1/2 teaspoon (to taste)
black pepper
1/2 teaspoon (freshly ground)
vegetable oil
2-3 teaspoons (for frying)
yellow onion
1/2 cup (finely chopped)
corned beef
4 ounces (finely diced (about 1 cup))
cooked cabbage
optional (finely chopped)
garlic powder
optional (to taste)
Instructions
1
Peel the potatoes and grate them using the large holes of a box grater. Combine the grated potatoes with salt and pepper to taste, then set the mixture aside to allow excess moisture to drain.
2
In a medium nonstick skillet, heat 2 to 3 teaspoons of vegetable oil over medium heat. Once the oil is shimmering, add the finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 4 minutes.
3
Spread half of the grated potato mixture over the cooked onions in an even layer. Stir gently to combine, then press down firmly with a spatula to create a solid base.
4
Evenly sprinkle the finely diced corned beef over the potato layer, followed by the remaining grated potatoes. Press down again with the spatula to form a thick, cohesive potato cake.
5
Cook the rosti undisturbed for 10 to 12 minutes, or until the bottom is beautifully golden brown. This undisturbed cooking allows it to hold together better, so resist the temptation to stir or flip.
6
To flip the rosti, carefully place a large plate over the skillet and invert the pan. Slide the rosti back into the skillet (add extra oil if necessary) and reshape it gently using the spatula.
7
Cook the second side for an additional 10 to 12 minutes, or until it is golden and crispy.
8
Once fully cooked, slide the rosti onto a cutting board, cut it into wedges, and serve warm. Enjoy your savory creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Corned Beef & Potato Rosti?
It is a crispy, pan-fried potato cake layered with diced corned beef, onions, and seasonings, serving as a perfect way to repurpose leftovers.
What type of potatoes are best for this recipe?
White potatoes are recommended. They should be peeled and grated using a box grater for the best texture.
How do I prevent the rosti from becoming soggy?
After grating the potatoes, mix them with salt and set them aside to allow excess moisture to drain out before cooking.
What kind of oil should I use for frying?
Vegetable oil is ideal because it has a high smoke point, which helps achieve a golden, crispy crust.
How long should I cook the onions?
Sauté the finely chopped onions for about 4 minutes until they are soft and translucent.
How is the rosti assembled in the pan?
Layer half the potatoes over the onions, add a layer of diced corned beef, and then top with the remaining potatoes.
Why do I need to press down on the potato mixture?
Pressing down firmly with a spatula helps the ingredients bond together to form a thick, cohesive cake.
How long does each side take to cook?
Each side should cook undisturbed for 10 to 12 minutes to ensure a golden brown and crispy finish.
What is the best way to flip the rosti?
Place a large plate over the skillet, invert the pan to release the rosti onto the plate, then slide it back into the skillet.
Can I add cabbage to this recipe?
Yes, adding finely chopped cooked cabbage is a great way to include extra vegetables and a hint of sweetness.
What seasonings can I add for more flavor?
In addition to salt and black pepper, you can add garlic powder or your favorite herb blends to taste.
Is this recipe suitable for brunch?
Absolutely, it is a hearty and satisfying dish that works perfectly for brunch, lunch, or even a snack.
Can I make this recipe vegetarian?
Yes, you can omit the corned beef and use additional vegetables like mushrooms or peppers as a substitute.
How should I cut the rosti for serving?
Slide the finished rosti onto a cutting board and cut it into wedges like a pizza or a pie.
Do I need to use a specific type of pan?
A medium nonstick skillet is recommended to prevent the potatoes from sticking and to make flipping easier.
Can I use canned corned beef?
Yes, while leftover home-cooked corned beef is excellent, diced canned corned beef can also be used.
How much corned beef do I need?
The recipe calls for 4 ounces of finely diced corned beef, which is approximately 1 cup.
What should the texture of the finished rosti be?
It should be crispy and golden brown on the outside while remaining tender and savory on the inside.
Can I prepare the potatoes in advance?
It is best to grate them just before cooking to prevent them from oxidizing and turning brown.
Should the corned beef be cooked before adding it?
The recipe assumes the corned beef is already cooked (leftovers), so it just needs to be diced and heated through within the rosti.
Is it okay to stir the rosti while it cooks?
No, it should remain undisturbed while frying to allow the starch to bind the potatoes together into a solid cake.
What kind of onion is best?
Yellow onion is used in this recipe for its balanced sweetness and savory flavor when cooked.
Can I use red potatoes instead?
Yes, red potatoes can be used, though the texture may vary slightly compared to white potatoes.
How do I know the oil is ready?
The oil is ready when it starts to shimmer in the skillet over medium heat.
Do I need to add oil after flipping?
If the pan looks dry after you flip the rosti, you can add an extra teaspoon of oil to ensure the second side gets crispy.
Can I add cheese to the rosti?
While not in the original recipe, adding a layer of shredded cheese with the corned beef would be a delicious variation.
Is this a gluten-free dish?
Naturally, this recipe is gluten-free as it uses potatoes, meat, and vegetables, but always check your corned beef labels.
How many servings does this make?
Using 1 lb of potatoes, this typically serves 2 to 4 people depending on whether it is a main dish or a side.
Can I use a food processor to grate the potatoes?
Yes, the grating attachment on a food processor works well and is much faster than a manual box grater.
What should I serve on the side?
It pairs wonderfully with a side salad, poached eggs, or even a dollop of sour cream or applesauce.