Christmas Rösti Potato Tree with Spiced Roast Beef, Horseradish Cream, and Red Wine Onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking tray with a little olive oil and line it with parchment paper.

2. 2

   Place the grated potatoes in a clean kitchen towel and squeeze very well to remove as much moisture as possible. Transfer them to a large bowl.

3. 3

   Add the melted butter, 1 tablespoon olive oil, salt, black pepper, garlic powder, and chopped rosemary to the potatoes. Mix well with your hands or a spatula.

4. 4

   On the tray, shape the potato mixture into a Christmas tree: one large triangular layer for the base and several smaller layers upward, keeping a defined tree silhouette. Press firmly so the potatoes hold together and cook evenly.

5. 5

   Bake the potato tree for 30 minutes at 220 °C / 425 °F. Remove it, brush with a little more olive oil, and bake for 15 to 20 minutes more, until deeply golden and crisp around the edges.

6. 6

   Meanwhile, in a small bowl, gently mix the roast beef with the smoked paprika and Dijon mustard, taking care not to tear the slices. Set aside.

7. 7

   For the wine onions, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the red onions and cook for 5 minutes, stirring, until softened.

8. 8

   Add the red wine, brown sugar, and balsamic vinegar to the skillet. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the onions are glossy, tender, and nearly dry. Keep warm.

9. 9

   In another bowl, mix the sour cream with the prepared horseradish, lemon juice, and an extra pinch of salt and black pepper. Stir until smooth and creamy.

10. 10

    When the rösti tree comes out of the oven, let it rest for 5 minutes so it sets. Then carefully transfer it to a serving platter.

11. 11

    Arrange the spiced roast beef slices over the tree, folding them slightly for height and texture. Spoon small dollops of horseradish cream over and between the layers.

12. 12

    Finish with the red wine onions scattered over the tree and sprinkle with chopped fresh parsley. Serve immediately while the potato base is still crisp.