Thursday, March 17, 2011

Rösti

We have finally mastered the art of making Rösti!... (Not that you care but this is big for us, I mean, me!). Ever since we tried Rösti on our trip to Switzerland we have been trying to make it at home, with no success... The key is to have a non stick pan... Who knew?

Ingredients:

1 pound yellow-fleshed potatoes such as Yukon Gold
2 tablespoons unsalted butter
1 tablespoon vegetable oil

Preparation:

In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes, covered, at least 4 hours and up to 2 days. Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl.

Season potatoes with salt and pepper, tossing mixture with a fork. In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides. Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rösti until underside is golden brown, 10 to 12 minutes. Slide rösti onto a large plate. Invert another large plate over rösti and invert rösti onto it. (Browned side of rösti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide rösti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.

Slide rösti onto a serving plate

Even better with a pan fried egg on top.
I could eat one of those right now!!!

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