Savory Kimchi Potato Rosti
A delightful fusion of crispy Swiss rosti and tangy Korean kimchi, perfect for any meal.
Servings: 4 servings
Equipment
- Mixing Bowl
- Non-stick Skillet
- Grater
- Spatula
Ingredients
Ingredients
- 4 medium Potatoes Russet or Yukon Gold, grated and rinsed
- 1 cup Kimchi Chopped into smaller pieces
- 3-4 pieces Green Onions Finely chopped
- 1 large Egg Acts as a binder
- 1 teaspoon Salt To taste
- 0.5 teaspoon Black Pepper Freshly ground, to taste
- 3 tablespoons Vegetable Oil For frying
- to taste Optional Dipping Sauce Soy sauce mixed with sesame oil
Instructions
- Peel and grate the potatoes using a box grater or food processor.
- Rinse the grated potatoes under cold water to remove excess starch.
- Drain and squeeze out excess moisture from the potatoes using a clean kitchen towel.
- In a separate bowl, mix chopped kimchi, green onions, and the egg.
- Add the drained grated potatoes to the kimchi mixture, then sprinkle in salt and black pepper. Mix well.
- Heat a non-stick skillet over medium-high heat and add one tablespoon of vegetable oil.
- Transfer half of the potato mixture into the skillet, pressing down gently to form a circular cake.
- Cook for 5-7 minutes until the bottom is golden brown and crispy.
- Carefully flip the rosti and cook the other side for another 5-7 minutes until crispy.
- Transfer the cooked rosti to a paper towel-lined plate to absorb excess oil.
- Repeat with the remaining potato mixture, adding more oil as needed.
- Serve warm, garnished with additional green onions and optional dipping sauce.
Notes
For variations, consider adding cheese, vegetables, or spices to the mixture.