I love breakfast food and am always looking for new breakfast and brunch recipe ideas. Of course, I stick to my favorite oatmeal with fresh fruit and Greek yogurt during the week, but there is nothing better on a weekend than a hearty brunch! When I tried this dish at one of my favorite local tapas places, I knew that it’d make a perfect breakfast! It’s basically a giant potato latke garnished with smoked salmon and capers. What’s not to love, right?! Serve it with some mint yogurt sauce. Delicious!
Ingredients (for 2 servings)
For the rosti
3 large Yukon gold potatoes, peeled
Smoked salmon to taste (about 4 oz.)
1 tablespoon capers
Salt
Pepper
About 2-3 tablespoons canola oil
1 tablespoon butter
For the mint yogurt sauce
1 cup fat-free plain Greek yogurt
Handful of fresh mint leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt
Pepper
Directions
- Make the mint yogurt sauce – mix yogurt with olive oil, lemon juice and fresh mint, season with salt and pepper and set aside.
- Julienne potatoes on a mandoline; if you don’t have a mandoline, you could grate potatoes on a cheese grater. I prefer the texture of the julienned potatoes though for this dish!
- Heat a non-stick skillet on medium, add some canola oil and about half of the butter. Transfer the potato pieces into the skillet and press into the bottom to distribute evenly. Cook for about 8 minutes, lowering the heat if needed to make sure it’s not burning. To turn the rosti to another side, cover it with a plate and turn the skillet upside down. Add more canola oil and butter to the skillet and gently transfer the rosti uncooked side down back to the skillet.
- Cook for another 8 minutes or so until the potato is cooked through. Transfer to a plate, season with salt and pepper and arrange smoked salmon pieces on top. Garnish with capers and fresh herbs and serve immediately with the mint yogurt sauce (optional).
Zesty Rhythm 