Introduction: Swiss Roesti!
I believe, everyone knows Roeschti! It is THE Swiss potato dish!
It is traditionally served with Zuerigschnaetzlets, a dish of veal cooked in a cream sauce, or with Bratwurst and onion sauce, or with fried eggs. As I am a potato lover I could it this dish every day!
The name Roeschti comes from the German word roesten (to roast). There are two ways to cook Roeschti. One way would be to use cooked potatoes.
The other way would be to use raw potatoes. This will make the Roeschti more crisp. Both Roeschti's are cooked the same way, the difference is only, what for you want to use the dish.
For 4 Persons:
1 kg waxy Potatoes
Cook the potatoes not too soft on the day before! Let them dry over night, not in the fridge! It's very important to cook them the day before, so they will not be humid and turn into mash.
The next day peel the potatoes and grate them on a coarse grater.
I use to immediately season it with salt, pepper, paprika and a pinch of nutmeg.
If you like you can now add some fried bacon or onion, this is up to taste. Mix everything very well.
Melt 30 g of butter in a flat frying pan and add the potatoes. Fry on high heat and mix all the while until well mixed.
Then turn down the heat and form a round cake, cover and let cook for 20 minutes, shaking the pan from time to time, to avoid the Roeschti to stick.
Now you have to turn the Roeschti over:
put a large plate upside-down over the pan and turn both together quickly over.
The Roeschti is now on the plate.
Grease the pan again and let it carefully slide back into the pan.
Cover again and let cook another 15 minutes, shaking the pan again from time to time.
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