Brazilian flair rösti potatoes are crunchy inside and outside, filled with fricassee and cheese, making it a filling and flavorful breakfast, lunch or dinner.
I want to explain what fricassee is for Brazilians because I’m pretty sure that it’s different for everyone else in this world. We call fricassee a mix of pulled chicken, mixed with corn and creme de leite and topped with mozzarella and shredded potatoes. We serve it with rice and you don’t need anything more because it is very rich.
So, we made the first layer with rösti potatoes, the second with fricassee, the third with white cheddar cheese and the last layer with more rösti potatoes and put it in the oven to melt the cheese. Every bite was crunchy and we could taste the filing that was so good together. It was delicious!
Did you see this article “Food Photographer of the Year 2016” on BBC news? The photos are fantastic!! The cheese sandwich and the fabulous Grand Kitchen are my favorites!!
- 1 cup of shredded chicken
- ½ cup of sweet corn
- 2 tbs creme de leite
- 2 potatoes shredded
- Preheat oven to 350F.
- Peel the potatoes and grate them, using the large holes of a hand grater.
- Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly.
- Let the potatoes rest for at least 5 minutes, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
- Heat the butter in non-stick frying pan, over medium heat.
- Add the potatoes, and season with salt and pepper.
- Increase the heat to medium-high and cook, pressing down occasionally, until the potatoes are soft and a few pieces are brown.
- At this point, the potatoes should have settled into a round flat pancake.
- Transfer the potatoes to a plate.
- Return them to the pan to crisp the other side.
- Let get crispy.
- When both sides are crispy put the rösti in a pan.
- Filled with fricassee.
- Add another rösti on top.
- Put into the oven.
Beijos and Tchau!