Had this recipe in the queue for quite some time, but like many things these days, it got away from me. But given that it’s the second to the last day of Hanukkah, seemed like a perfect time to post this rösti recipe. While not the traditional potato latke one would enjoy during the Hanukkah season, Swedish rösti are made with similar ingredients (grated potato, egg, flour, salt and pepper and fried in olive oil), just formed into an orversized, pan-fried, potato pancake.

With any great fried potato product, the outside of the rösti forms a nice crispy crust. I gave mine a bagels and lox spin with some goat’s chèvre, smoked salmon, fried quail egg, pickled shallots/onions and chives.

For all those who celebrate The Festival of Lights, Happy Hanukkah to you and your family!

ROSTI WITH SMOKED SALMON, QUAIL EGGS AND PICKLED RED ONION

Makes 2 (8-inch) rösti
3 large Russet potatoes (about 1 pound), peeled and coarsely grated
1 large egg beaten
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
few sprigs fresh thyme, stems. removed
Salt and black pepper
5 to 6 tablespoons olive oil, divided

Suggested servings:
Smoked salmon
Fried (quail or chicken) eggs
Chopped chives
Pickled shallots
Chevre

Squeeze all excess water out of the potatoes. Combine the potatoes with the egg, flour, baking powder, thyme, salt and pepper. Stir until just combined. Divide mixture in two.

Heat 2 to 3 tablespoons oil in an 8-10 inch skillet. When hot, add half the potato mixture and flatted into a round, the size of the skillet. Fry over medium heat until golden brown, about 5 minutes. Flip and cook another 5 minutes until golden on the flip side.

Serve hot with smoked salmon, fried (quail or chicken) eggs, chives and/or pickled shallot and chevre.