Could I substitute a little butter or olive oil in place of ghee in this recipe?

Ghee (clarified butter) is the best option when making a rosti because the milk solids have been removed from the butter, making it very hard to burn the butter. Since you have a longer cook time on the potato pancake, we need a fat that will stand up to the extended cook time. If you want to use regular butter, I recommend unsalted butter to control the sodium level in the dish, as kippers are already richly seasoned. Second, be extra vigilant about the heat level on your burner and err on the side of low heat rather than burning. Same for olive oil, which is not a high-heat fat.

Does herring have bones?

Whole herring have small bones that are edible, much like anchovies. Flaking the fish allows you to separate the flesh from the hair-like vertebrae and serve fewer bones.

Is herring a healthy fish?

Herring, like anchovies, sardines and mackerel, are small, fattier fish full of omega-3 fatty acids. These small oily fish are wildly popular in Portugal and many other countries, but have never gained widespread appreciation in the US, where large whitefish fillets and no bones are prized attributes for seafood. But herring is protein rich and nutrient dense, as well as one of the most sustainable fish available. And it's freaking delicious!

What is the best way to purchase kippers?

You have multiple options. I buy smoked herring that has been cut into fillets, vacuum-packed and frozen with a knob of butter in the package. You drop the entire package into a pot of boiling water until heated through. Then cut open the package and serve. In some shops, you can buy the whole kipper that has been cut butterfly fashion and smoked. These smaller fish are usually ready to serve. Kippers can also be purchased in cans. I find canned fatty fish to be deeply flavorful and the shelf stable factor is another bonus. Any of these options work in this recipe.

Can I use other fresh herbs in this dish?

Certainly! Fresh dill would be lovely with the smoked fish. If you can't find fresh chives, diced spring onion is a good substitute.

How to store kippers?

To store, keep the potato cake in the refrigerator for up to 2 days. It's best to only dress the rösti you intend to eat, as reheating it will work best without toppings.

Crispy Potato Rösti with Smoked Kippers for Breakfast

Ingredients

Scale

For Rösti:

2 pounds Yukon gold potatoes (about 5-6 large)

3/4 teaspoon coarse sea salt

3/4 teaspoon fresh ground black pepper

4 tablespoons clarified butter or ghee

For Toppings:

2 kippers fillets

3-4 thin slices of red onion, separated into rings

3 radishes, thinly sliced

4-5 thick asparagus spears, shaved into ribbons

2 tablespoons fresh chives, diced

1 lemon, half + one slice, quartered

Horseradish Cream Sauce:

1/3 cup creme fraiche

1 tablespoon horseradish

2 teaspoons Dijon

2 teaspoons lemon zest

1/4 teaspoon sea salt

Pinch black pepper

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Instructions

To make the horseradish creme fraiche, combine all ingredients in a small bowl, stirring well. Cover and refrigerate for at least an hour.
Next, prepare the potato rösti. Shred your potatoes and use your hands to squeeze out any excess liquid. Combine the shredded potatoes with 2 tablespoons of melted clarified butter or ghee, along with the salt and fresh ground pepper. Toss to coat thoroughly.
Melt 1 tablespoon of clarified butter or ghee in a cast iron or nonstick skillet over medium heat. Turn the shredded and seasoned potatoes out into the pan, gently pushing the shreds out to the edges of the pan evenly, but without packing down the potato cake. I use a fork to do this to keep the cake fluffy. It will sink as it cooks.
Turn the heat to medium-low, and let the rösti cook for 8-10 minutes. Use a fork to gently lift the edges to check the browning progress. You really want to be sure it’s a deep golden brown before flipping.
Using a cutting board with a handle, flip the potato rösti out of the pan so the uncooked side is face down on the board.
Return the frying pan to the burner and melt the remaining 1 tablespoon of clarified butter or ghee. Slide the rösti back into the pan and cook for another 10 minutes, until deeply golden brown.
While the rösti is crisping, prepare the toppings. Thinly slice red onion and fresh radishes. Dice chives. Use a vegetable peeler to shave the asparagus spears into ribbons. Microwave for 30 seconds. Squeeze the half lemon juice over the asparagus and sprinkle with a pinch of salt. Toss and set aside.
Heat your kippers fillet according to package directions (for frozen kippers fillets, this usually involves dropping the entire package into boiling water for 12-14 minutes). Once your kippers are heated, open the packet and flake into bite-sized pieces.
Once the rösti is golden brown on each side, slide it out of the pan onto your serving tray or board. Spread a few tablespoons of horseradish cream and then top with kippers fillets. You can flake the fillets into bite-sized pieces or leave whole. Arrange ribbons of fresh asparagus, rings of red onion and wafers of radishes. Slice your soft boiled eggs and arrange. Finally, sprinkle with fresh diced chives.
Serve immediately with lemon wedges or slices and additional horseradish cream.

Notes

To make service easier, you can cut your potato rösti into quarters before topping it with kippers and vegetables.

Full fat sour cream or Greek yogurt can be substituted for creme fraiche in the horseradish cream sauce.

Prep Time: 20
Cook Time: 25
Category: breakfast, brunch, side
Method: stovetop
Cuisine: American, British, Swiss