Rösti
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The Tale of Rösti
Story updated
Rösti began as a farmer's breakfast dish in the canton of Bern before becoming a Swiss national favorite. It's also become a cultural shorthand: the 'Röstigraben,' or 'rösti ditch,' is the term Swiss people use to describe the cultural divide between German- and French-speaking Switzerland.
Ingredients
Scale:· 4 servings
- 2 lbs waxy potatoes, boiled and cooled (or parboiled)
- 4 tbsp butter
- 1 onion, grated (optional)
- 4 oz bacon, diced (optional)
- Salt and pepper to taste
Instructions
- 1Grate the cooled, cooked potatoes coarsely.
- 2If using, render bacon in a skillet and add grated onion, cooking briefly.
- 3Melt butter in the skillet and add the grated potatoes, seasoning well.
- 4Press the potatoes into a firm, even cake with a spatula.
- 5Cook over medium heat 10-12 minutes until a deep golden crust forms underneath.
- 6Flip the rösti in one piece, adding more butter, and cook the other side until crisp.
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