Cookbook:Rosti

Cookbook | Ingredients | Recipes

| Vegetarian | European cuisines

Rösti is a potato dish from Switzerland. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland. Many Swiss people consider rösti a national dish. Today it is more commonly served to accompany other dishes, rather than for breakfast.

Ingredients

• One potato (either washed or peeled)
• One tablespoon of vegetable oil

Procedure

1. Grate the potato into a dish, and squeeze out the excess moisture, pouring the liquid away.
2. Split the mixture into two even piles.
3. Pour the oil into a frying pan and heat moderately.
4. Place the two piles separately onto the pan, pushing down on top of them with a spatula in order to ensure that the piles stay intact.
5. Fry until the underside is golden brown, then carefully flip and cook the other side.
6. Add salt and pepper to taste, and serve.

Notes, tips, and variations

• There are many variations of rösti.
• Various rösti use eggs, bacon, onion or cheese. These can be mixed in with the potato before you start to fry the rösti.
• Generally, any dry ingredients you use should be grated or diced before being added to the mix.
• The outside of the rosti should be crisp. To achieve this the potato should be as dry as possible before it is fried.

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