Close-up beauty of Egg/Sausage/Taleggio Casserole with Swiss Chard, as seen on Food Network's Feasting With The Stars.
Recipe courtesy of Geoffrey Zakarian

Potato Rosti with Thyme and Garlic

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 to 6 servings



  1. In a 10-inch nonstick pan, heat the clarified butter over medium-high heat.
  2. Mix together the grated potato, thyme and garlic in a bowl. Add to the pan of hot butter and spread evenly, about the thickness of a pancake. Reduce the heat to medium and allow to cook until crispy and deeply golden brown, 8 to 10 minutes. Season with salt and pepper.
  3. Flip the potato cake over and continue to cook on the other side, about another 5 minutes. Drain on a rack, then cut into sixths and serve.