| Cuisine: Swiss | Type: Side Dish | Serves: 4 |
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Source:
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Attributes:
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Book |
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Comments:
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There are many variations to this basic recipe -- a Swiss national dish. This recipe has two variations in it. We recommend using high-starch potatoes such as russets or Yukon golds. |
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Serving Suggestions:
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Ingredients:
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2 pounds potatoes 1 onion Salt Oil For Berner Rosti: 2 pounds. potatoes 1 tsp. caraway seeds 1/2 cup fatty bacon, cubed Salt 2 tbs. milk |
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Instructions:
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1. Cook the potatoes, in their skins, in salted water until tender. Douse them in cold water and peel them while they are still hot. Leave them covered overnight (optional, but called for in Berner Rösti) then grate them coarsely. 2. Heat oil (or render bacon) in a skillet. Add the grated potatoes (for Berner Rösti, stir the bacon into the potatoes, for basic rösti, add some finely sliced or chopped onion.) Press the potatoes down to form an even cake and fry until the underside is golden brown. (Sprinkle milk on the Berner Rösti.) Turn the rösti with the help of a plate or lid. When the other side is cooked, remove the rosti from the pan and serve hot. |
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Related recipes:
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None |
2002-12-15