Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake. Originally a breakfast dish, it was commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world.
Peeled potatoes are grated then formed into a cake in a frying pan, and then cut into wedges and served with sausages or other meats and cheeses. This versatile dish can also be topped with an egg and served with a salad for brunch or light dinner or alongside a steak or other red meat for a satisfying main course.
Nicely crisped and browned.
Looks even better close up!
It's obvious that for me, the rosti is the main, and the sausages the side ;)
- Waxy, medium sized potatoes: 2 - 3
- Salt & pepper: To taste
- Butter, melted: 2 tbsp
- Plain flour: 1 tbsp
- Oil: 1 tbsp
- Parboil potatoes in salted water until just tender. Cool potatoes in an ice bath, peel and refrigerate overnight.
- Coarsely grate the potatoes and season to taste with salt and pepper. Mix in butter and flour.
- Heat 1/2 tbsp of the oil over medium-high heat in a frying pan. Add the grated potatoes, shaping into a pancake, pressing down as lightly as possible. Fry for 3 to 4 minutes until the underside turns brown and crispy. Flip rosti onto a plate.
- Add ½ tbsp of oil into the pan, then slide rosti back into it. Fry for another 3 to 4 minutes until crispy and brown. Serve hot.
- When parboiling the potatoes, the outer part of the potatoes must be just tender (but not soft) and the inside still raw and crunchy. If you insert a fork into the potato, it should be able to penetrate the potato but meet with resistance nearing the middle.