It's funny, I can't make decent hash browns to save my life; but call them Pomme Rosti, and I have no problem! Does that make me a potato snob?
I hadn't thought about Pomme Rosti in years, then I had on PBS Roku the other day and came across it on something called ChefSteps and, of course, had to make it. But I do it a little differently. (I just found their short video about Pomme Rosti for you on YouTube.)
I don't use nonstick skillets, and I've always had trouble with hash browns or country-fried potatoes sticking to the pan. So when it was time to slide the pomme rosti out of the pan and turn it over, I was very pleasantly surprised (actually, I was shocked) when it slid right out of my stainless steel fry pan without the slightest bit of problem!
In case you're wondering about the foil behind the pan, I put a 30x18-inch piece of heavy-duty foil over the back of the stove whenever I'm frying so I don't get the stove all greasy. But, no, I don't use a new piece of foil every time; I reuse it many times and then recycle it.
3 Cook over medium-high heat until golden brown, about 10 to 12 minutes. Slide them onto a plate.* Carefully place the skillet upside down over the potatoes and then flip the whole thing over and cook the other side until golden brown, about 10 to 12 minutes.
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