Rosti (swiss-style potato cake)
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Rosti (swiss-style potato cake)
  Potato    Vegetables    Cakes    Swiss  
Last updated 6/12/2012 1:20:55 AM. Recipe ID 52866. Report a problem with this recipe.
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      Title: Rosti (swiss-style potato cake)
 Categories: Swedish, 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 the 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 52866 (Apr 03, 2005)

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