Recipes

Ingredients

• 1 pkg (150 g) of Mastro® and San Daniele® Charcuterie Trio Mediterranean Flavours
• 3 lb (1.5 kg) Yukon gold potatoes, scrubbed and skin on
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/2 cup (125 mL) canola oil
• 1 cup (250 mL) sour cream
• 2 tbsp (30 mL) finely chopped fresh chives

Directions

1. Shred potatoes using largest holes on box grater. Season with salt and pepper; let stand for 15 minutes. Squeeze out excess moisture.
2. Heat 2 tbsp (30 mL) oil in large nonstick skillet set over medium heat; in 4 batches, drop 1/2-cup (125 mL) portions of potatoes into skillet. Cook for 4 to 5 minutes per side or until golden brown on each side, adding oil as needed.
3. Chop Mediterranean Trio slices. Arrange rösti on serving plate; top each with dollop of sour cream and sprinkle with chopped charcuterie. Sprinkle with chives.
4. Tip#1: Substitute crème fraîche for sour cream if desired.
5. Tip#2: For easy entertaining, rösti can be made ahead and refrigerated in an airtight container for up to 1 day. Reheat in 375˚F (190˚C) oven for 8 to 10 minutes or until heated through.
6. Tip#3: Substitute butter for olive oil if desired.