Swiss potato rösti

Description

Rösti is made with onions, Appenzeller cheese, or caraway seeds in German cantons, while you'll see tomatoes, sweet paprika, and Gruyere cheese in French cantons and appreciate the addition of rosemary in the Italian ones.

Summary

Yield
Servings
SourceSwiss cuisine
Prep time
45 minutes
Cooking time
Total time
45 minutes

Ingredients

2 lb
potatoes (about 4 large potatoes, boiled)
2  
green onions (sliced)
1⁄2 t
caraway seed
1⁄2 t
salt (or to taste)
1 pn
white pepper
2 T
pork lard
2 T
vegetable broth

Instructions

  1. Peel potatoes and grate them coarsely into a large bowl. Add green onions, caraway seeds, salt, and pepper, and mix well.
  2. Melt butter over medium-high heat in a large skillet. Add potato mixture and form into a round cake shape with a spatula. Reduce heat to low and continue to cook, pressing to make the cake compact, for 10-15 minutes.
  3. When a nice brown crust forms on the bottom, turn rosti over. Cook the other side for a further 3 to 4 minutes,still pressing to make a compact cake.
  4. Pour the broth over, cover the skillet, and cook until the other side browns nicely, about 7-10 minutes.
  5. Slide the rosti cake onto a plate and serve.

Notes

Boil potatoes in their skins until just tender and let them cool.

Substitute lard with butter, margarine or vegetable cooking oil - olive oil - to reduce cholesterol and make this recipe suitable for a vegan diet.

If using butter or margarine, substituting milk with the same amount of half and half or light cream will give rosti a sweeter flavor.

A non-stick skillet will help the first time you make rosti.

To turn over, slide rosti onto a large plate. Invert the skillet over the plate. Grip skillet and plate together and flip over in one fluid movement. The rosti will fall into the pan. Leave the plate aside. Don't forget to use pot holders as the skillet and the rosti will be hot. If you use a flat pan lid, the handle on the lid would make the task easier.

Cooking time will depend on the size of your pan and how thick is your rosti. It should cook slowly until done inside and brown on the outside.

Add other ingredients to flavor rosti. For rosti with bacon, saute 3 oz bacon cut into fine strips and 1 chopped onion until onion is translucent before adding the potatoes -skip the green onions and caraway seeds.

Ingredients, metric  
1 kg    potatoes -about 4 large potatoes- boiled in their skins until just tender and cooled  
2   green onions, sliced  
½ tsp    caraway seeds  
½ tsp    salt  
  white pepper to taste  
50 g    pork lard  
30 ml   vegetable broth  

Serving size: 1 serving is 1/4 of the original recipe.

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   244.86  
Calories From Fat (25%)   60.78  
    % Daily Value
Total Fat 6.77g   10%  
Saturated Fat 2.35g   12%  
Cholesterol 3.81mg   1%  
Sodium 317.07mg   13%  
Potassium 1277.63mg   37%  
Carbohydrates 42.20g   14%  
Dietary Fiber 4.10g   16%  
Sugar 0.41g      
Sugar Alcohols 0.00g      
Net Carbohydrates 38.10g      
Protein 5.17g   10%