Rosti is a delicious potato dish that we frequently had while we were in Switzerland. All of the signature Swiss dishes that we had are made of some combo of potato, cheese and pork.
I guess it is a lot like hash browns, but I like to think the process is more refined. This recipe calls for boiling the potatoes first and using a waxy potato (like yukon gold). I thought both choices were key to Rosti, but apparently both issues are widely disputed. I really enjoyed the waxy potato and also really enjoyed the fluffiness from boiling the potatoes before grating them.
We had this with a winter kale salad and some cinnamon, apple chicken sausages.
from A Taste of Switzerland by Sue Style
2 1/4 lbs firm waxy potatoes
salt and pepper
4 tbsp butter
2 tsp olive oil
The quintessential Swiss-German dish, a bit like has browns but crustier: boiled potatoes are skinned, grated and pan-fried till golden. Firm, waxy potatoes are essential, as is a heavy-based, preferably non-stick pan.
Boil the potatoes until just tender. Drain and refrigerate overnight.
Next day, peel and grate potatoes coarsely and season with salt and pepper. Heat half the butter and oil in a heavy frying pan and press the potatoes in to make a cake.
Cook over moderate heat for about 20 minutes or until the bottom is golden and crusty.
Invert the Rosti on to a plate. Heat the rest of the butter and oil in the pan, slide the Rosti back into the pan and cook the second side – about 10 minutes more.
(Servings 4, Prep time: ~1 day, Cook time: 30 min., Difficulty: Easy)
Shanon (taste): 8/10
Scot (taste): 8/10
Dishwashing Effort: 2/5