Chicken Rosti 56253 0062

Chicken Potato Rosti

Servings: 12


  • 2 Russett potatoes — peeled and grated
  • 1 onion — grated
  • 2 eggs
  • 1/2 c. all-purpose flour
  • 2 tsp. kosher salt
  • 1 tsp. baking powder
  • 1/2 tsp. black pepper — ground
  • 1 liter vegetable oil — for frying
  • 8 PERDUE® HARVESTLAND® RTC B/S Chicken Breast Filets


  • 3/4 c. crème fraîche
  • 3/4 c. capers — drained
  • 1/4 c. parsley — fresh, chopped
  • 1/4 c. dill — fresh, chopped


  1. Season chicken to taste, sear both sides and cook to 165°F, slice in 9 even pieces each and set aside
  2. Using a dish towel or cheesecloth, squeeze out as much of the liquid as possible from potatoes and onion.
  3. Transfer to a large bowl and mix in eggs, flour, salt, baking powder and pepper until absorbed.
  4. In a pan with oil hot and ready for frying, drop a heaping tbsp. of batter into the hot pan and flatten into disks. (Yields about 2 dozen rostis.)
  5. Fry for about 5 minutes on each side or until both sides are deep golden brown.
  6. Drain on paper towel and season with salt.
  7. Rosti potatoes can now be frozen until ready to reheat/serve or set aside and keep warm if serving more immediately.
  8. When ready to plate, assemble two rostis, 1 tbsp. crème fraîche, three slices of warm chicken and about 1 tbsp. of each of herb and caper garnishes.