• print this recipe

Roesti

This simple dish, similar to hash browns, is traditionally regarded as a Swiss German favorite.  It has given its name to the "Rösti ditch", the imaginary line – or cultural divide - between German and French speakers in Switzerland. However, it is also eaten by the French-speaking Swiss.

Ingredients for four people:

• 2 lb potatoes, boiled in their skins, drained and allowed to cool
• 2 ½ tbs lard or butter
• ¼ tsp salt
• 1 tbs butter

Method:

1. Peel potatoes, grate coarsely.
2. Melt 1 tbs lard or butter in a nonstick skillet, add the potatoes and salt.
3. Brown the potatoes gently over a low heat, turning occasionally.
4. Press the potatoes together to form a flat cake, cover and allow them to continue cooking for about 15 minutes until a golden crust has formed.
5. Cut the margarine or butter into small pieces, and add them all round the edge of the skillet.
6. Continue cooking for another five minutes.
7. Turn the roesti onto a plate with the crust on top. You can do this either by putting the serving plate over the skillet and turning it upside down, or by tossing it like a pancake.

Variations:

• Before adding the grated potatoes, lightly sweat four chopped onions or 4 oz of chopped bacon in the lard or butter.
• Mix steamed vegetables or cooked sauerkraut in with the potatoes
• Lay grated cheese or cheese slices on the finished roesti, put it on a cookie sheet and bake in the middle of a pre-heated oven at 400 degrees for 10 minutes

Rösti is often served with a fried egg