Rösti Potato

20240611 #breakfastdiary 1084, 21°C/partly cloudy, 28 min/workout(W) While Korean-style potato pancakes (made by grating potatoes and mixing in flour, egg, etc.) are crisp outside and moist inside, rösti is made from shredded potato and stays crispy and crunchy all the way through. A Western-style potato pancake with a lemon-scented Greek yogurt on the side #rosti Grate 3 potatoes and let them sit with a pinch of salt for about 10 minutes. Squeeze firmly to remove plenty of moisture, then mix in 1 [part] starch evenly. Heat olive oil in a pan and lay down the potato. Check that it's golden brown, then flip. Plate it and top with Greek yogurt mixed with lemon juice and wholegrain mustard, plus a bit of chopped scallion. I think sauerkraut would go nicely with this too.