My way with Rösti

My way with Rösti

Pan of Rosti Potatoes

Rösti are potato pancakes that were a popular breakfast dish with Swiss farmers.  I remember my 10 year-old daughter munching through a massive Rösti with two fried eggs in a restaurant on top of an Alp in 1980.  She remembers how good it was too.

I have worked out a quick recipe for Rösti that you might like to try.

I use nice large tubers of Axona or Blue Danube; both have a high dry matter content.  You will need about 250g of potatoes for each person – it looks too much but often turns out to be not enough.

Cook washed potatoes (no need to peel) in the microwave for as long as it takes for them to begin to soften slightly.  Wait until they are cool or cold.  I find it best to microwave them the day before and store them in the fridge.

Cut potatoes lengthwise and grate them coarsely on a hand grater.  The skins remain in your hand as the flesh goes through the grater.  Season well with salt and pepper and tip into a frying pan with some sizzling butter. Press the flakes into a large pattie.  Fry on medium heat until the pancake gets brown underneath.  Put a plate on top and, holding the plate on the pancake, turn the frying pan over so that the inverted pancake lands on the plate. Slide it back into the pan with a knob of butter.  Fry until done.  It tastes great as it is but you can jazz it up by adding onion, garlic, grated cheese, bits of bacon or herbs etc.  Enjoy.