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content/roesti.md

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+---
+title: "Rösti"
+date: 2021-03-12
+tags: ['swiss', 'potato', 'side', 'cheesefare']
+---
+
+![Rösti](/pix/roesti.webp)
+Used two serving sizes for this Rösti
+
+This swiss classic works great together with fried eggs and steamed peas or spinach.
+Can be useful to get rid of leftover potatoes from the day before.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- ~800g (~1.5lb) potatoes (firm/waxy)
+- 2 carrots
+- 500g (~1lb) peas or spinach
+- 4 eggs
+- 2 onions (medium size)
+- butter
+
+## Directions
+
+1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though.
+2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
+3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here.
+4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
+5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti.
+6. Add some more butter flakes around the inside of the pan to get it under the Rösti.
+7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning.
+8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up.
+9. Alternatively you can use fresh or creamed spinach.
+10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan.
+11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
+12. Top Rösti with eggs and serve with the peas or spinach.
+
+## Contributors
+
+- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)
+- **Elias Pahls** -- [contact](mailto:pahlse@pm.me)