Roesti (swiss-style potato cake)
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Roesti (swiss-style potato cake)
  Potato    Swiss    Vegetables    Cakes  
Last updated 6/12/2012 1:20:47 AM. Recipe ID 52688. Report a problem with this recipe.
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      Title: Roesti (swiss-style potato cake)
 Categories: Swiss, Main dish, Vegetables
      Yield: 4 Servings
  1 3/4 lb Potatoes (see below)
      3 oz Butter, lard or bacon fat
  1 1/2 tb Water or milk
  This is a favorite dish of German-speaking Switzerland. Besides being
  served as a side dish with meat or fish, it is sometimes eaten on its
  own, for lunch or even breakfast, with milky coffee.
  The potatoes should be boiled in their jackets the day before. These
  should be waxy potatoes of the potato-salad kind. The next day, peel
  them and grate them on the coarsest blade of the grater. Heat a large
  heavy frying pan, and let the fat get hot: then put in the potatoes,
  sprinkle with salt, and fry, turning them constantly. When they have
  soaked up the butter or whatever, add more. Now form a "cake" by
  pushing the potatoes from the edges of the pan into the middle and
  flattening down the top. Sprinkle with the water or milk, reduce
  heat, and cover with a lid or inverted dish. Shake the covered pan
  occasionally to keep the potatoes from burning, and leave on low heat
  for at least 15 minutes. The potatoes must stick together, but not to
  the bottom of the pan. When cooked, turn the cake out onto a plate,
  bottom side up, and serve. (Or alternately, brown the other side as
  well.) . Variations: (1) Saute 2 T chopped onions in the fat before
  adding thte potatoes. Don't let them brown. Also note that in this
  version, the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz.
  diced bacon before adding potatoes. You won't need any extra salt.
  (3) Sprinkle cooked potatoes with grated cheese before serving, and
  heat it briefly in the oven to melt it.

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Recipe ID 52688 (Apr 03, 2005)

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