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BBQ Potato Rosti

Light golden brown crispy potato pancake with smoked brisket slices drizzled with tangy BBQ sauce served with a light creamy brussels sprout coleslaw.
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Print Recipe
Total Time50 Mins
Prep Time30 Mins
Cook Time20 Mins
ServingsServes 8
Cuisine: American
Prep Method: Pan Fried

Dish

AppetizerMain Dish

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

Light golden brown crispy potato pancake with smoked brisket slices drizzled with tangy BBQ sauce served with a light creamy brussels sprout coleslaw.

Ingredients

  • 2 cups (170 g) Dehydrated Hash Brown Shreds
  • 2 cups (473 ml) Water
  • 3 each (132 g) Eggs
  • ¼ cup (45 g) Potato Starch
  • 2 tbsp (28 g) Butter
  • 2 lbs. (907 g) Smoked Brisket (thinly sliced)
  • 1 cup (236 ml) BBQ sauce
+

Coleslaw

  • 1 cup (88 g) Brussels Sprouts (shredded)
  • ½ cup (110 g) Carrots (shredded)
  • ¼ cup (59 ml) Mayonnaise
  • 3 tbsp (44 ml) Apple Cider Vinegar
  • 3 tbsp (38 g) Sugar
  • 1 tsp (6 g) Salt
  • ½ tsp (2 g) Ground Black Pepper

Preparation

  1. Gather all ingredients and equipment.
  2. Preheat oven to 350°F (176°F).
  3. In a bowl place dehydrated hash brown shreds and pour hot water 140°F (60°C) over and cover for 30 minutes or follow manufacturer’s instructions. Let cool and set aside.
  4. To make coleslaw, in a bowl add mayonnaise, apple cider vinegar, sugar, salt and pepper then whisk until fully combined. Then add in shredded brussels sprouts and shredded carrots and fold together until fully coated. Set aside.
  5. In a large bowl, add in cooled hash brown shreds, eggs and potato starch and mix until fully combined.
  6. In a round cast iron skillet or oven safe frying pan, on medium high heat, add butter and melt, then add hash brown mixture and spread evenly and cook until golden brown about 5 minutes then flip to brown other side another 5 minutes. Then place oven safe frying pan into preheated oven and bake for 10 minutes to finish cooking. Remove pan, using oven mittens, and set aside to slightly cool.
  7. To assemble, place potato pancake on serving platter and cut into triangles, lay slices of brisket on each slice and drizzle BBQ sauce over and serve with brussels sprouts coleslaw.

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Nutrition Facts Per Serving

Calories

570

Fat

28g

Sodium

950mg

Cholesterol

165mg

Vitamin C

16.93mg

Carbohydrates

52g

Fiber

3g

Protein

32g

Potassium

202mg

Sugar

23g

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