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41 lines
2.0 KiB
Markdown
41 lines
2.0 KiB
Markdown
---
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title: "Rösti"
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date: 2021-03-12
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tags: ['swiss', 'potato', 'side', 'cheesefare']
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author: elias-pahls
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---
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Used two serving sizes for this Rösti
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This swiss classic works great together with fried eggs and steamed peas or spinach.
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Can be useful to get rid of leftover potatoes from the day before.
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- ⏲️ Prep time: 20 min
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- 🍳 Cook time: 20 min
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- 🍽️ Servings: 4
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## Ingredients
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- ~800g (~1.5lb) potatoes (firm/waxy)
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- 2 carrots
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- 500g (~1lb) peas or spinach
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- 4 eggs
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- 2 onions (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. You can also use raw potatoes. The cooking time will increase though.
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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 first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here.
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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-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.
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6. Add some more butter flakes around the inside of the pan to get it under the Rösti.
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7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning.
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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.
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9. Alternatively you can use fresh or creamed spinach.
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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.
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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.
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12. Top Rösti with eggs and serve with the peas or spinach.
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