How to make Rosti
Monday, August 13, 2018
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Rosti is a raw or undercooked potato dish made on bread. This food is flavored with coarse grated cheese. The texture of this food is crunchy on the outside and soft and melts in it. Sometimes meat, onions, cheese and apples are also added to the mixture. Rösti is eaten as a side dish to accompany fried eggs and spinach or sausage meat called fleischkäse. This food was originally eaten as a breakfast by Bern farmers, but can now be found and enjoyed throughout the world. At Swiss Rösti is considered a national dish.
INGREDIENTS :
- 750g sebago (unwashed) potatoes, washed
- 60g (3 tablespoons) butter, melted
- Salt & ground black pepper, to taste
How to make :
1. Place the unpeeled potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Drain. Allow to cool completely.
2. Peel and grate the potatoes and place in a large bowl with the butter, salt and pepper. Toss well to combine.
3. Heat a small (18-20cm base measurement) non-stick frying pan over medium heat. Add the potato mixture and press down firmly. Cook for 15 minutes or until the base is golden brown and crisp.
4. Slide the rosti out of the pan onto a large board. Flip the rosti over back into the pan so that the golden side is now uppermost. Cook for a further 10 minutes or until cooked through and the base is golden brown and crisp.
5. Turn onto a serving plate, cut into wedges and serve immediately.
