Rösti
Sign in to rate this recipe.
The Tale of Rösti
Story updated
Rösti began as a hearty farmer's breakfast in the Swiss canton of Bern before becoming a symbol of German-speaking Alpine cooking generally. Liechtenstein, wedged between Switzerland and Austria, shares this culinary identity closely, and the shredded, pan-fried potato cake appears on tables across the principality much as it does across Switzerland.
Ingredients
Scale:· 4 servings
- 1kg potatoes, boiled and cooled (ideally a day ahead)
- 4 tbsp butter
- 1 onion, finely chopped (optional)
- Salt and pepper to taste
- 1/2 cup grated cheese (optional topping)
Instructions
- 1Peel the cooled, boiled potatoes and grate them coarsely using a box grater.
- 2Season the grated potato with salt and pepper, tossing gently to distribute evenly without breaking it down too much.
- 3Melt half the butter in a heavy skillet over medium heat, adding the chopped onion if using and cooking until softened.
- 4Spread the grated potato evenly in the pan, pressing it down firmly into a compact, even layer.
- 5Cook undisturbed for about 8-10 minutes until a deep golden crust forms on the bottom.
- 6Carefully flip the rösti in one piece, adding the remaining butter to the pan, and cook the other side until equally golden and crisp.
- 7If adding cheese, sprinkle it over the top during the last few minutes and cover briefly to melt.
- 8Slide onto a plate and cut into wedges to serve, often alongside eggs or sausage.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.