Friday, January 11, 2013

Rösti - Swiss Hash Brown Potatoes

From the kitchen of One Perfect Bite...It takes a while to work your way through ten pounds of potatoes. Despite all the potatoes I used last week, there was still a couple of pounds left in the sack that I wanted to finish up. I didn't want to repeat any of the dishes I had already made, so I skimmed through my files looking for a specific recipe for the Swiss version of hash brown potatoes that's called rösti. The recipe comes from Saveur magazine and I have had and used it for over a decade now. I love these potatoes, but I don't make them as often as I'd like because of the time required to get them on the table. There is nothing hard about the recipe, but the potatoes cook twice and must be chilled before they are finally browned. I usually boil and chill the potatoes the day before I plan to serve them, but, even with advanced planning, you still need the better part of an hour to complete their cooking. That being said, they are worth waiting for. The Silver Fox and I first had them years ago in a ski resort where we spent a completely unplanned day. Bad weather had forced us off the road and this was the only place to stay. We refer to the interlude as our introduction to après skiing and rösti and the meaning of the word fleeced. Rösti is a Swiss dish that consists mainly of potatoes. It is a common breakfast dish and many consider it to be the national dish of Switzerland. It was originally considered to be a complete breakfast, but over time it became an accompaniment to other dishes and was served with meals throughout the day. The dish is made with coarsely grated potatoes which can be cooked or raw. They are shaped into rounds or cooked as a large cake in a frying pan. While some add additional ingredients, the dish traditionally is seasoned only with salt and pepper before it is slowly fried in lard or butter. The process produces a wonderful crust and creamy interior that distinguishes it from standard hash browns. If you are a breakfast lover and have never tasted these potatoes, I hope you'll give this recipe a try. You will be wowed. I promise. Here's how rösti are made.

Rösti - Swiss Hash Brown Potatoes...from the kitchen of One Perfect Bite courtesy of Saveur magazine

2-1/4 pounds russet potatoes
2 tablespoons unsalted butter
2 tablespoons canola oil
1 tablespoon kosher salt + more to taste if needed

1) Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat and cook until tender, about 30 minutes. Drain potatoes and set aside to cool for about10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using large holes on a cheese grater. Set aside.
2) Heat butter and oil in an 9 to 10-inch nonstick skillet over medium-low heat. When butter is melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
3) Cover skillet with a large inverted plate, invert rösti over onto plate, then slide it back into skillet, cooked side up. Cook until golden brown on bottom, about 20 minutes longer. Transfer to a cutting board, sprinkle with salt if desired, and cut into wedges to serve. Yield: 4 to 6 servings.

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Ginny Hartzler said...

This looks awesome!!!!

Choc Chip Uru @ Go Bake Yourself said...

I could eat a lot of this :D

Choc Chip Uru


I have a 5 lb bag and we're still working on it :) But your Swiss Hasb brown is so simple I may want to use my potatoes tonight.

Have a good morning!

Unknown said...

Oooooo these look so good! Thanks for sharing!

Schnitzel and the Trout said...

You are not the first one to encounter "fleeced." Since you boiled the potatoes, I am guessing you prefer that cooked potatoes to the raw. They certainly are different to work with. I guess I have eaten more with the raw and seem to prefer that. Potatoes can be so satisfying anyway they are cooked.

Unknown said...

I can't wait to try this! We eat a lot of potatoes and it's always good to find new ways to enjoy them! They look delicious!

What's Baking?? said...

looks delicious and worth the effort, i bet.

SImple and Serene Living said...

These sound delicious, Mary.

Susan..... said...

Used to eat these all the time with a poached egg on top but now maybe once a month for dinner because I needed to limit my potato consumption and I miss these as much as my rice. They are wonderful.

kitchen flavours said...

This looks delicious! We love potatoes and don't seem to tire of them! My family would definitely love this! Thanks for sharing!
Have a nice day!

Unknown said...

My husband would go crazy for these potatoes-thanks for sharing your recipe;-)

Unknown said...

This is the perfect way to use leftover potatoes. My nan used to added leftover carrots or other leftover root vegetables that will grate readily.

Joanne said...

I've been craving the comfort of potatoes lately. this looks awesome!

KimH said...

Yum... You can speed up your potato cooking if you have a pressure cooker. Just toss them in for 12-15 minutes and quick cool..

I'll have to try these sometime. The picture reminded me of Spanish Tortilla which I havent made in a long time.. I need to. There are lots of different ways to make them.

Thanks :)

David said...

Mary, These Rosti Swiss Hash Browns sound and look great but the 'fleeced' part of the adventure sounds much more interesting! Take Care, Big Daddy Dave

Angie's Recipes said...

Love Rösti! They are so delicious.

Alicia Foodycat said...

I love roesti, but I've never made a good one! I must have another go.

Kim said...

I love rösti, this is sooooo good. In fact I could eat just that for a meal and I would be really happy (I don't but I would'nt be surprise if I learn that I have some Irish background!!

Melinda said...

Well, NOW I am really hungry.

M :)

Pondside said...

I haven't made Rosti for years, but used to do it when the kids were young and we were eating a lot of potatoes. I learned to make them when we lived in Germany, not far from the Swiss border. I may have to surprise The Great Dane with these some time soon.

Valerie Harrison (bellini) said...

Hands down this is my favourite way with a potato., any time of the day or night. I think the first time I ever tried it was at a Swiss restaurant in Banff. I don't recall what else I had but I do remember the roesti. Although then again my mom used to make this when we were kids,, we just didn't know what it was.

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