Swiss potato cake - crispy on the outside, soft on the inside. Grated potatoes browned in butter to a golden color. Served as a side dish or as a base for a fried egg and ham. A simple recipe, but technique matters - true rösti is an art. A classic of alpine cuisine that has conquered breakfasts around the world.
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Boil the potatoes in their skins for 15 minutes (they should be firm in the middle).
Let it cool completely, preferably overnight in the refrigerator.
Peel and grate on a coarse grater.
Season with salt and pepper.
In a pan, heat half of the butter.
We spread out the potatoes, shape them into a patty, and press down.
Fry for 8-10 minutes until the bottom is golden and crispy.
Flip onto a plate, add the remaining butter, and fry the other side.
Serve with a fried egg and chives.
Rösti was originally a breakfast dish for farmers, but over time it became popular worldwide, especially in alpine regions.
Rösti is best served warm, on ceramic plates. It pairs perfectly with a fried egg and fresh chives. You can garnish it with an extra sprig of chives or sprinkle it with grated cheese.
Leftover rösti can be stored in an airtight container in the fridge for up to 3 days. To reheat, it's best to use a skillet over medium heat, which will help restore their crispiness.
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Używam blenderu zamiast rozdrabniania ręcznego - szybciej i gładziej.
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