Swiss Rösti


Rösti is an all time favorite ‘poor man’ left-over recipe and is served for dinner or lunch – never for breakfast – in most Swiss homes and restaurants, including the high-end gourmet palaces like the ‘Dolder Grand’ or the ‘Kronenhalle’, usually as an accompaniment to seared calf liver or ‘Zürich Geschnetzeltes’which is scalloped sirloin in a cream sauce with mushrooms. 

 Here is how it goes:

Boil half a dozen whole potatoes (yukon or white) until cooked (ca. 15-20 min)

drain water and let the potatoes sit for a couple of days (2-4) on top of the fridge or out of the way, no need to refrigerate

 Now the potatoes are firm and easy to peel, then grate or shred them into fettuccini sized strips

heat 2 tbsp of bacon fat or butter in a frying pan  (cast or stick-free)

add the shredded potatoes, turn over two or three times on high heat

turn heat down and let sit for a few minutes (2-3)

gently mix a couple more times

now leave it alone and let it cook on medium heat for ca. 8-10 min, until the bottom is brown and crisp

Cover the potatoes in the frying pan with a plate and flip the whole works over so the Rösti comes to rest on the serving plate with the crisp, browned side up

You can also add bacon cubes and/or finely chopped onions to the mix but fry them first before adding the potatoes

When I was a kid I always garnished the Rösti with a couple of fried eggs over top and my mom insisted on a green salad on the side

Rösti goes well as a side dish with veal stroganoff (or Zurich Geschnetzeltes) sausages or pork cutlets or seared calf liver or just green salad.

 

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