Crispy POTATO PANCAKE!
- 2 cubit lada
Crispy Potato Rosti Pancake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Parut tiga buah kentang ukuran sedang dengan parutan kasar, jangan direndam air supaya patinya tetap ada.
- Peras parutan kentang dengan tangan untuk membuang air berlebih, tapi jangan sampai kering betul supaya masih bisa merekat.
- Campur kentang dengan mentega tawar leleh, garam, dan sedikit lada, lalu aduk sampai rata.
- Panaskan teflon lalu lelehkan mentega agak banyak supaya kentangnya seperti digoreng.
- Masukkan kentang parut, bentuk menjadi lingkaran pipih, dan rapikan pinggirannya.
- Masak di api kecil selama 7 sampai 10 menit sampai permukaan bawahnya garing dan golden brown.
- Balik pancake kentang, tambahkan mentega di sekelilingnya, lalu masak sisi satunya sampai sama-sama garing.
- Angkat dan sajikan di piring, paling enak dimakan bersama telur setengah matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grate three medium potatoes on the coarse side of a grater, and do not soak them in water so the starch stays.
- Squeeze the grated potato by hand to remove the excess water, but leave a little moisture so it still binds.
- Mix the potato with the melted unsalted butter, salt and a little pepper until evenly seasoned.
- Heat a nonstick pan and melt a generous amount of butter so the potato almost fries in it.
- Add the grated potato, shape it into a flat round, and tidy up the edges.
- Cook over low heat for 7 to 10 minutes until the underside is crisp and golden brown.
- Flip the potato pancake, add more butter around the edges, then cook the other side until equally crisp.
- Lift it out and serve on a plate; it is best eaten with a soft-cooked egg.
Mode Masak
- 2 cubit lada
Crispy Potato Rosti Pancake
Crispy POTATO PANCAKE!
Crispy POTATO PANCAKE!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Parut tiga buah kentang ukuran sedang dengan parutan kasar, jangan direndam air supaya patinya tetap ada.
- Peras parutan kentang dengan tangan untuk membuang air berlebih, tapi jangan sampai kering betul supaya masih bisa merekat.
- Campur kentang dengan mentega tawar leleh, garam, dan sedikit lada, lalu aduk sampai rata.
- Panaskan teflon lalu lelehkan mentega agak banyak supaya kentangnya seperti digoreng.
- Masukkan kentang parut, bentuk menjadi lingkaran pipih, dan rapikan pinggirannya.
- Masak di api kecil selama 7 sampai 10 menit sampai permukaan bawahnya garing dan golden brown.
- Balik pancake kentang, tambahkan mentega di sekelilingnya, lalu masak sisi satunya sampai sama-sama garing.
- Angkat dan sajikan di piring, paling enak dimakan bersama telur setengah matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grate three medium potatoes on the coarse side of a grater, and do not soak them in water so the starch stays.
- Squeeze the grated potato by hand to remove the excess water, but leave a little moisture so it still binds.
- Mix the potato with the melted unsalted butter, salt and a little pepper until evenly seasoned.
- Heat a nonstick pan and melt a generous amount of butter so the potato almost fries in it.
- Add the grated potato, shape it into a flat round, and tidy up the edges.
- Cook over low heat for 7 to 10 minutes until the underside is crisp and golden brown.
- Flip the potato pancake, add more butter around the edges, then cook the other side until equally crisp.
- Lift it out and serve on a plate; it is best eaten with a soft-cooked egg.
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