Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 I was reading Bear's recipe for rosti and wondering what, if anything, is the difference between Hash Browns and Rosti as they seem to comprise the much same ingredients. I wondered if thickness of the finished product was what differentiated one from the other as rosti usually seems to be no more than about 1 ml thick, whereas I have seen hash browns twice that depth. Yet a blog entry I was just reading seemed to indicate that hash browns should be fairly thin. I thought it might be shape as all rosti that I have seen are round and hash browns often seem to be triangular or wedge shaped, but the hash brown in the blog entry looked pretty round to me. Any ideas? Or have I just missed something very basic? Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 Christie, I don't know if anyone answered you. Hashbrowns are more like a " free form " thing, just a pile of grated potatoes (sometimes with onions, bacon bits, etc) and rosti is formed into a thick pancake kind of shape and cooked to brown, then flipped, and browned on the other side. Linda H , " christie_0131 " <christie0131 wrote: > > I was reading Bear's recipe for rosti and wondering what, if anything, > is the difference between Hash Browns and Rosti as they seem to > comprise the much same ingredients. Quote Link to comment Share on other sites More sharing options...
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