Cookbook:Rosti (Swiss Potato Patties)
(Redirected from Cookbook:Rosti)
| Rosti (Swiss Potato Patties) | |
|---|---|
| Category | Potato recipes |
| Yield | 2 Rösti |
| Servings | Serves 1 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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
[edit | edit source]- 1 potato (either washed or peeled)
- 1 tbsp vegetable oil
Procedure
[edit | edit source]- Grate the potato into a dish, and squeeze out the excess moisture, discarding the liquid.
- Split the mixture into two even piles.
- Pour the oil into a frying pan and heat moderately.
- 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.
- Fry until the underside is golden brown, then carefully flip and cook the other side.
- Add salt and pepper to taste, and serve.
Notes, tips, and variations
[edit | edit source]- 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.