Open face Montreal smoked meat potato Rosti
Crispy and crunchy, rostis lend themselves to so many different things including this Montreal smoked meat-inspired dish.
YIELDS
2
TO
4
Ingredients
Potato Rosti
- 3 Russet potatoes, washed, dried and skin-on
- 3 sprigs thyme
- 1/3 cup unsalted butter
- 1/2 teaspoon salt
Pickled Shallots
- 1/4 cup water
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 large shallots, sliced
Sauce
- 1/2 cup sour cream
- 2 tablespoons stone ground mustard
- 1/2 teaspoon caraway seeds
- 1 teaspoon dill
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Serve
- 100 g (8 to 10 slices) smoked meat
- 1/2 cup beef stock
- 1 teaspoon dijon mustard
- 2 tablespoons parsley, chopped
Directions
Potato Rosti
- Grate the potatoes on a box grater and squeeze as much excess water out of the potatoes as you can.
- Spread the potato out onto a baking tray.
- Add thyme and salt.
- Place butter into a microwave-safe bowl and cover it with plastic wrap. Cook in the microwave until melted and separated with the milk solids on the bottom.
- Drizzle the potatoes with two tablespoons of melted butter- just the golden fats of the butter (no milk solids). Toss to ensure all of the potatoes have been well seasoned.
- Place two tablespoons of the butter fat into the bottom of a cast iron pan and heat through over medium-low heat.
- Add potatoes and press down into the skillet. Cook for six to eight minutes until the bottom is crispy. Use another pan of equal size and flip the potatoes into a new pan. Cook for another eight to 10 minutes.
Pickled Shallots
- Combine water, white vinegar, sugar, salt and shallots into a bowl or a mason jar and allow to sit for a minimum of 20 minutes.
Sauce
- Combine the sour cream, mustard, caraway seeds, dill, and salt and pepper in a bowl and mix well. Set aside until ready to plate.
Serve
- Heat beef broth over medium heat. Add mustard and Parsley. Add the sliced meat and warm the meat through.
- Place the meat, pickled onions and sauce onto the crisp top of the rosti and serve hot. Enjoy!
