Made from grated potato that is formed into rounds and fried, potato röstis are the Swiss version of the hash brown. Traditionally eaten for breakfast, today they are popular both in Switzerland and the world during any meal.
Golden and crunchy on the outside with starchy soft potato on the inside, they are perfect served with smoked salmon, crème fraiche and a little horseradish (as pictured) for a fashionable brunch. Otherwise spice up an average dinner by serving them instead of your typical potato.
Röstis taste great warm or cold making them a perfect left over lunch treat and a easy to make.
4 large potatoes such as sebago, washed and peeled
1 small white onion, peeled
3 tablespoons butter
1 tablespoon olive oil
Place the potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat and boil, uncovered, for 10 minutes. Drain. Allow to cool completely.
Grate the potatoes and onion in a large bowl and season with plenty of salt and pepper. Toss well to combine.
Divide the mixture into 6 balls. Using slightly wet hands form into a firm flat disc around 3 cm thick.
In a large non stick frying pan heat half of the butter and oil over a medium heat. Add 3 of your potato discs and cook for 10 minutes or until golden brown on one side. Carefully turn each over and press lightly with the back of a spatula. Cook for a further 10 minutes or until the base is golden brown.
Transfer to a plate and keep warm.
Add the remaining butter and oil to the frying pan and cook the remaining rosti.
Serve warm of cold.
Makes 6 röstis.