Ingredient and Portion
Rösti
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From Tham Jing Wen Submit
This famous Swiss dish is well-loved by all of us and here is a recipe for making it. It originated as a farmer’s breakfast dish in Switzerland but now of course it has spread all over the world and eaten at any time. Most potatoes are good for making rösti so the real question is whether to use raw or boiled potatoes. My recipe uses more of the raw kind but you may wish to experiment with boiled potatoes.
500gm potatoes
2 tbsp unsalted butter
1 tbsp vegetable oil
Black pepper
Salt
2 tbsp unsalted butter
1 tbsp vegetable oil
Black pepper
Salt
Method
1. Peel and coarsely grate the potatoes, then blanch them in boiling water for about a minute, just so that they’re a little bit soft but still firm as you don’t want them to become mushy. Toss the potato shreds with some black pepper and salt.
2. Over medium heat, melt 1 tbsp of butter and ½ tbsp of oil in a non-stick frying pan. When the foam subsides, spread the potatoes evenly across the pan. Depending on the size of your pan, you may not use all the potatoes but you can always make a 2nd one! Use a spatula to gently pat down the potatoes together.
3. Switch the heat down to low and cook the rösti until the bottom is golden brown. This may take about 10 mins, depending on your heat and pan. Invert a plate over the pan and reverse to flip the rösti onto the plate, brown side up.
4. Put the remaining butter and oil in the pan and once the foam subsides again, slide in the rösti to brown its other side.
5. Serve hot with a side of sausage or smoked salmon and add a generous dollop of sour cream or crème fraiche.
2. Over medium heat, melt 1 tbsp of butter and ½ tbsp of oil in a non-stick frying pan. When the foam subsides, spread the potatoes evenly across the pan. Depending on the size of your pan, you may not use all the potatoes but you can always make a 2nd one! Use a spatula to gently pat down the potatoes together.
3. Switch the heat down to low and cook the rösti until the bottom is golden brown. This may take about 10 mins, depending on your heat and pan. Invert a plate over the pan and reverse to flip the rösti onto the plate, brown side up.
4. Put the remaining butter and oil in the pan and once the foam subsides again, slide in the rösti to brown its other side.
5. Serve hot with a side of sausage or smoked salmon and add a generous dollop of sour cream or crème fraiche.
Tips
Serves 2-4 people
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