Swiss Rosti Recipe – Rosti Potato Pancake

Swiss Rosti is one of the most popular Swiss dish.

Rosti (or Roschti), are pancakes made from potatoes that can be either fried in oil or baked in the oven. Most recipes for rosti originate in Switzerland, where they were traditionally eaten as a breakfast dish before farmers went out to work in the fields.

Sometimes considered the national dish of Switzerland, each canton has a variation of the basic recipe for potato pancakes that they call their own. This has become a source of pride with each canton considering their recipe ‘the best’ rosti recipe in Switzerland’!

One of the best ways to eat rosti is with grated Gruyere cheese sprinkled on top while it is still hot, and serving with a fried egg on top. It is mouthwatering good and a great power breakfast as long as you are going out to work on the farm to burn off the calories!

Rosti can also be eaten as a side dish with sausages or ham and sauerkraut.

The recipe that follows is a basic and simple version of Swiss potato pancakes.

It will serve 2-3 people as a main course, or 4 as a side dish.

Ingredients

  • 1 kg of waxy potatoes, boiled the day before in their skins, and peeled when cooled.
  • 1 t salt
  • 1 onion sliced thinly
  • 100 g diced bacon (optional)
  • Clarified butter for frying

Method

Grate the cooled and peeled boiled potatoes into a bowl.

Season the potatoes with salt.

Heat the clarified butter in a frying pan over medium heat and sweat the onions until they become soft and translucent.

If using bacon, remove the onion from the pan and add the bacon. Fry the bacon until crispy, then return the onions to the pan and continue with the directions below

Add potatoes to the pan with the sweated onions and cook for about 5 minutes, turning occasionally.

Press the mixture into a flat cake shape using a spatula and then leave pancake to cook undisturbed for about 15 minutes.

Lay an upside down plate over the pan and use it to flip the potato pancake over onto the plate.

Add a little more clarified butter to the pan and the slide the potato pancake back into the pan to complete cooking the underside, approximately 15 minutes more.

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