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33 lines
1.6 KiB
Markdown
33 lines
1.6 KiB
Markdown
# Rösti
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Usually cooked to get rid of leftover potatoes from the day before.
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This swiss classic works great together with fried eggs.
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Serves: 1
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Cooking time: ~45 minutes
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## Ingredients
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- ~500g (~1lb) potatoes (firm/waxy)
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- 2 eggs
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- 1 onion (medium size)
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- butter
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## Directions
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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.
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2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
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3. Dice the onion and mix together with potatoes. Add your seasonings here. The typical ones are of course salt, pepper, and nutmeg.
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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.
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5. reduce heat to medium-low. Form the Rösti into a puck. Depending on how soft you want it inside adjust the thickness. I recommend something around 1 - 1.5cm (~1/2") for a softer Rösti.
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6. add some more butter flakes around the brim of the pan to get under the Rösti.
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7. The browning process can take quite a while. Usually I'm not at the stove while it's cooking. Check after roughly 10-15 minutes for browning.
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8. When you're satisfied with the achieved browning, flip the Rösti. A plate can be useful here to put on top of the Rösti in the pan.
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9. 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.
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10. Top Rösti with eggs and serve.
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## Contributors
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- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)
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