Sharon's Recipes

“Luke’s Rosti” a la Sharon

May Recipe of the Month: I just got back from the most amazing trip to South Africa. Yes, it’s very far away, but what a beautiful world it is there. We spent a week in Cape Town and another on Safari, a dream come true for me. There were 4 of us traveling together, so while we were in Cape Town, we hired Cape Fusion Tours and the world’s most fabulous guide, Anine Moore to take us around. Not only did Anine show us the highlights, she also told us what to do and where to eat on our free days.

So on Saturday morning we went to the farmers market in the old Biscuit Mill. First we found Espresso Lab for great coffee, and then went searching for Luke’s Rosti in the open food area. I cannot tell you how many choices there were, including champagne and oysters for breakfast, but we had our instructions and did as we were told. This was a wonderful treat. We had to wait in line, of course, but it did not take too long and I loved watching the process happening right in front of me. I had the Salmon version, while my friend Angie had the sautéed mushrooms. They were both wonderful.

So here goes. And before I go any farther, let me say that you need a seasoned pan to make the rosti. If you have made crepes before, you know that you always have to toss out the first one because it sticks. I found the same process with this technique. As you need the cake to slip out of the pan you might need to make one first and wipe out the pan to get the right balance of oil.


1.5 lbs of potatoes, grated. I used a mix of red and Yukon gold. And if you are going to have to toss the first batch grate another half-pound. Lightly toss with salt and pepper.
Enough olive or safflower oil to lightly grease the pan, plus more for the second round.
2 tsp butter
4 eggs
6 oz smoked salmon
scallions or chives for garnish1 recipe Hollandaise sauce (recipe follows)

Grate the potatoes and move to a bowl. Add a small amount of salt and pepper.

Lightly grease an 8 inch skillet with oil and 1/2 tsp of butter. When the oil is hot and the butter is bubbling, add 1/4th of the potatoes, about a large handful. Flatten with a spatula and cook on medium heat for about 5 or 8 minutes. I covered with a lid to cook through.

If you are good at flipping, go for it. I put a large plate over the pan and flipped the rosti onto that. Then I added a drizzle of oil and flipped the cake back into the pan and cooked for another 5 minutes or until I could see it was browned at the edges and cooked through. Slide onto a plate.

While that was cooking I made the Hollandaise sauce, see recipe below.

Poach 4 eggs. Using egg poaching pans or the swirling water technique.

Assembly: With the rosti on the plate cover with 2 slices of smoked salmon. Place the egg in the middle. Pour the hollandaise over the egg and top with sliced scallions or chives. Voila!

Serves 4

Hollandaise Sauce

4 egg yolks
2 Tbl. fresh lemon juice
1/2 tsp salt
Dash of Tabasco
1/2 cup , 4 oz, unsalted butter, melted and bubbling.

Blender method: with the metal blade in place, add the egg yolks, lemon juice, salt and tabasco into the beaker. Process for 3 seconds and add the bubbling melted butter in a slow stream. The butter must be bubbling or it will not emulsify. Makes about 3/4 of a cup.

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