CLASSIC ROSTI
Rösti was originally created by German speaking Swiss farmers, but now it’s a national dish that can be found in every kitchen. The Swiss Club’s version is covered with cheese, but here is a simpler version that can be served with just about every topping you can imagine.
ingredients
750g waxy potatoes
1 teaspoon of salt
1 large onion
85g / 6 tablespoons clarified butter
method
Peel and boil the potatoes in salted water until just cooked (a fork should be able to slide all the way through), between 15 and 25 minutes depending on the size of the potatoes; grate coarsely into a bowl.
Grate the onion; set aside.
Melt 2 tablespoons of butter in a large frying pan and fry the onions on a low heat until softened, around 5 minutes.
Add the grated potatoes, another 2 tablespoons of butter and stir to combine with the onion.
Cook the mixture for around 5 minutes, turning occasionally, and then using a spatula press the mixture into a flat, round shape.
Leave to cook undisturbed for 15 minutes, over a low-medium heat.
Put a large plate over the frying pan and flip the rösti onto a plate.
Add the final 2 tablespoons of butter to the frying pan and then slide the rösti back in—raw side down—to cook the underside, approximately 15 minutes.
Serve while hot, with toppings of choice.
RECIPE MAKES:
1 large rösti
NOTES:
Rösti are great served with a fried egg, crispy bacon, melted cheese, or even smashed avo!
You can make your own clarified butter by melting unsalted butter; when the brown bits form, strain them away and you are left with clarified butter.
