Rösti with quick pickle cucumber/red onion/dill and green onion cream cheese.

Adapted from the Ottolenghi recipe in the 2nd picture (and copy pasted below for accessibility).

I used brown mustard seed instead of yellow. I also just used garlic and onion granules instead of the everything seasoning.

If you wanna do this vegan, you can replace the ghee with olive oil or margarine and skip the cream cheese (it would def still be great without it) or use a vegan replacement. I might just sub olive oil and/or regular butter/margarine for the ghee next time myself, it was DELICIOUS don’t get me wrong, but the ghee flavor was a tad strong.

Rösti with cream cheese, dill pickle, and everything seasoning

Serves 4

This rösti draws its inspiration from a NY-style deli with three quintessential additions: green onion cream cheese, pickled cucumber, and everything seasoning. Serve this for brunch with some smoked salmon or a poached egg, if you like.

2 lb 2 oz/1kg Yukon Gold potatoes

cup/40g panko 4 tbsp/55g ghee, plus 2 extra tbsp, melted

salt and black pepper

CREAM CHEESE 7 oz/200g full-fat cream cheese, at room temperature

2 oz/60g green onions (about 4), trimmed and finely sliced

DILL PICKLE

2 tsp yellow mustard seeds 3 tbsp rice wine vinegar

1 tsp sugar

½ large Persian cucumber

or ½ English cucumber (3%½ oz/100g), thinly sliced into rounds

½ small red onion, peeled and thinly sliced (½ cup/40g)

¼ cup/5g dill leaves

EVERYTHING SEASONING

1½ tbsp sesame seeds, well toasted

1½ tsp nigella seeds or black sesame seeds, toasted

2 tsp dried onion flakes 1 tsp garlic granules

½ tsp Aleppo chile

1. Start with the pickle. Bring a small saucepan of water to a boil on medium-high heat. Add the mustard seeds and blanch for 30 seconds. Drain in a sieve, then fill the pan with fresh water again and repeat this process twice more. This’ll remove any bitterness from the seeds.

2. In a medium bowl, whisk together the vinegar, sugar, and ¼ teaspoon of salt to dissolve. then add the mustard seeds and cucumber and toss to combine. Set aside to pickle lightly while you continue with the recipe.

3. Peel the potatoes and grate them on the coarse side of a box grater. Transfer half the mixture to a clean kitchen towel and wring out as much liquid as you can. Don’t worry serving. about being too forceful; a little liquid will help it cook through. Transfer to a large bowl and repeat with the remaining grated potato. You should have roughly of salt. 1 lb 5 oz/600g wrung-out potato. Add the panko, the 2 tablespoons of melted ghee, 1¼ teaspoons of salt, and a good grind of pepper and mix well to combine.

4. Place a large, nonstick frying pan over medium heat with 3 tablespoons of the ghee. Once the ghee is melted and hot but not smoking, add the potato mixture, using the back of a spatula to smooth it out evenly Let it cook and brown gently for 25-30 minutes.

Toward the last 5-10 minutes, the rost will start to detach from the base of the pan and you’ll be able to move around easily. Carefully invert the rösti onto a large plate, browned side up Return the pan to medium heat with the remaining 1 tablespoon of ghee and, once melted, slide the rösti back into the pan, browned side up. Cook for another 15 minutes, until nicely browned on the bottom. Transfer to a board and cut the rösti into eight equal pieces.

5. Once the rösti has been flipped, add the red onion to the pickle mixture to soften slightly. Stir in the dill right before

6. Make the cream cheese by stirring it together in a bowl with the green onions and a tiny pinch salt.

7. Make the everything seasoning by mixing all the ingredients together in a bowl.

8. Divide the rösti among four plates, with a spoonful each of the cream cheese and pickle mixture and a good sprinkling of everything seasoning, serving any extra alongside.

This looks amazing! Going to try it this weekend.

Looks so fresh and good🤤

Sooo ain’t pickled cucumber just pickles

Looks like my kind of meal/snack! I love Ottolenghi’s recipes, they are so easy to make your own and repeat over and over again.

I remember having Rosti in New Glarus, Wisconsin, a little Swiss village just 30 minutes south of my home city of Madison, lots of onions & if you wanted they would melt swiss cheese on it. This recipe looks heavenly & I can’t wait to try it!!

“Serves 4”

Not with how delicious this looks!

Oddly enough just saw someone post Rösti above your post and now here is the post with recipe. It looks delicious.