Rosti - Potato Pancake
Ingredients
- 500g Potatoes
- 90g Butter (preferably unsalted)
- 5 ml Salt
- To taste Black Pepper
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Rosti, originated in Switzerland as a common potato based breakfast dish and is consider by many to be the Swiss national dish!
Method
-
1
1. Boil potatoes in their skins until just cooked. Peel and grate coarsely.
2. Melt the butter in a heavy-based frying pan.
3. Add the greated potatoes and sprinkle with salt and pepper.
4. Fry over a moderate heat for about 15 minutes turning as it browns.
5. Just before the end of the cooking time, press down on the potato to shape it in the pan to make sure the pancake is formed properly.
6. Serve, turned upside down, on a large dish.
Chef's Tips
Try adding bacon pieces - but make sure the bacon is cooked before serving the rosti - I often partially fry the bacon first and then slice into little pieces and add to the pan half way through the cooking process. Try adding some fresh herbs or even chili for a bit of "zing". Onions are also great as well as cheese or even apples for a fruity flavor.
Similar Recipes
View all similar
My Polish sister in law makes these,but she grates raw onion into grated raw potatos.then she adds a bit of flour and baking powder until it resembles a gloppy "batter". Then she fries the pancakes and serves with sour cream. Delish!
My Polish sister in law makes these,but she grates raw onion into grated raw potatos.then she adds a bit of flour and baking powder until it resembles a gloppy "batter". Then she fries the pancakes and serves with sour cream. Delish!
So glad you enjoyed it
The cheese and onion version is totally yummy!
Great !! Made a nice change
I was too lazy to peel the potatos and it still a hit in my house
Which type of potato do you reccomend?
I've tried this recipe and would definitely suggest people go for this version over using raw grated potato. I've tried it with raw potato before and found it to be a huge faff. Boiling the potato in the skin was much easier and less messy. Very tasty too!