Herb Rosti with Fresh Tomato Basil Salad

Clinton Kelly
Servings: 4 - 6
30 to 45 min

Almost too pretty to eat!

  • Ingredients
  • step-by-step directions
Herb Rosti:
  • 6 tablespoons unsalted butter (divided)
  • 1 (30-ounce) bag frozen hash browns (thawed)
  • 2 tablespoons parsley (finely chopped)
  • 2 tablespoons chives (finely chopped)
  • 1/2 cup Parmigiano-Reggiano (finely grated)
  • Kosher salt and freshly ground black pepper (to taste)
Fresh Tomato Basil Salad:
  • 1 pint cherry tomatoes (halved)
  • 3 scallions (root end removed, thinly sliced on a bias)
  • 1/4 cup basil (leaves only, thinly sliced)
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Rosti: Heat a large nonstick skillet over medium heat and 3 tablespoons of butter.
  • In a large bowl, add the hashbrowns, Parmigiano-Reggiano, parsley, chives, and season with salt and pepper. Stir to thoroughly combine and add the hashbrown mixture to the pan. Using a rubber spatula, shape the hash browns into a compact disk. Cook until the bottom of the rosti is golden brown, about 15 minutes.
  • Slide the disk onto a large plate, and place a separate plate, upside-down on top of the rosti, and invert. Slide the rosti, golden brown-side up, back into the skillet. Add the remaining butter to the sides of the pan, allowing it to melt and spread underneath the hash brown evenly. Cook until the bottom side is golden brown, about 15 minutes. Remove to a large serving plate and allow to cool slightly.
  • For the Fresh Tomato Basil Salad: In a medium bowl, whisk together the olive oil and balsamic vinegar and set aside.
  • In a large bowl, add tomatoes, basil and scallions and toss to combine. Drizzle with olive oil and lemon juice and toss to combine. Season with salt and pepper to taste and spoon on top of the rosti.
  • Slice rosti into wedges and serve!
  • Tip: Flavor this rosti with your favorite flavor profiles to make this recipe your own!
rate this recipe

Latest Recipes