Crispy Potato Cakes (Rosti) with Lemon Cream

This is a great Hors d’Oeuvres. In fact, for our dinner on Saturday, we will be serving these. I promise, we will take pictures. These are soooo tasty, my mouth is watering.

 

• 2 tbsp. butter, divided
• 2 shallots, chopped really fine
• 2 large, new baking potatoes, coarsely grated
• 1 tbsp. olive oil

Heat 1 tbsp. of butter in a skillet, add the shallots and cook until soft. Add the potatoes, stirring until the mixture becomes quite sticky. Set aside and cool.

Shape the cooled mixture into small rounds with wet fingers and flatten slightly. Melt the remaining butter and add the rounds, cooking until brown on both sides.

Serve warm with the Lemon  cream.

 

Lemon Cream With Chives

• 4 oz. cream cheese
• 2 tbsp. sour cream
• grated lemon rind
• 1 tbsp. fresh lemon juice
• 1 tbsp. chopped fresh chives

Beat the cheese and cream until completely smooth. Add the grated rind, lemon juice and chives, mixing well. Place a dollop on each of the potato cakes. Serve warm.

in a word….YUMMY!