Swiss recipe
How to make Rösti
Canton of Bern
Coarsely grated potato, raw or boiled first, fried in butter into a flat golden cake. It began as a farmers' breakfast in the canton of Bern and is now served with many meals, often topped with a fried egg or cheese.
Ingredients
- 1 kg firm, waxy potatoes, boiled in their skins the day before and chilled
- 3 tablespoons butter or butter with a little oil
- 1 teaspoon salt
- Pepper
Method
- Peel the cold potatoes and grate them coarsely into a bowl. Season with salt and pepper and mix gently.
- Melt 2 tablespoons of butter in a large non-stick frying pan over medium heat.
- Add the potatoes and press them lightly into a flat cake. Cook for about 15 minutes, shaking the pan now and then, until the underside is golden and crisp.
- Put a plate over the pan, turn the rösti out onto it, add the rest of the butter to the pan and slide the rösti back in, uncooked side down.
- Cook for another 10 to 15 minutes until golden underneath. Cut into wedges and serve hot.
Made it at home? Tick it off and it goes into your kitchen passport.
The invisible language border between German- and French-speaking Switzerland is jokingly called the 'Röstigraben', the rösti ditch.
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