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Switzerland: Rösti
Cuisine:
Ingredients
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3 lbs Potatoesyou want a waxy variety, like Yukon gold
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6 Tbsp butter
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To taste salt and pepper
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4 slices baconthick cut, high quality
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6 oz gruyerethickly grated
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2 green onionssliced into rings
Directions
Rösti is essentially a giant hash brown. That said, it’s not traditionally a breakfast entree, but more likely to be served as a side dish. Said to be the national dish of Switzerland, it originated with farmers in and around the Swiss capital of Bern, but is now eaten all over the country. There are many different versions, but only a few essential elements: grated potatoes and butter. This alone is the most traditional rösti, but recipes with some additions sounded a lot more intriguing to me – namely, bacon. The word rösti means “crisp and golden” which describes how these potatoes are cooked. Rösti may be made as individual hash browns, or as one large patty cut into slices – as I’ve done.
Like the Irish, the Swiss love their potatoes. Supposedly, the Latin botanical name – Solanum tuberosum – was given by a professor of botany and anatomy at the University of Basel. The type of potato matters for rösti – you want a waxy variety rather than the floury potato you’d use when making baked potato. They are generally parboiled and chilled before grating; this is so they release less water, creating a crispier rösti. Unfortunately, I failed to read the recipe in advance – again – and found myself at 11:00 am, hungover/running off a few hours of sleep – again – and needing to make this recipe, go to the store to buy a book, and make it all the way out to Takoma Park for my 1:00pm brunch.
I boiled the potatoes, and popped them in the freezer while I ran to the bookstore. I was relieved to find that it seemed to be a success. I had another drama when I mixed the butter into the rösti before cooking, as the instructions suggested. What this meant was that when I went to flip it, the entire bottom layer stuck to the pan. Luckily, you only need one layer to look nice! Somehow, I managed to pull it off and get to my brunch pretty dang close to on time.
Steps
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1
Done
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Add potatoes to a pan of cold water with a pinch of salt and bring to the boil. Parboil until the potatoes are a little tender but not soft. Drain and put them in the fridge for 3 hours to cool. *Note* If like me, you fail to read recipes ahead of time and are saying, "OH SHIT! I don't have three hours!" you can drain 'em and give them an ice bath or pop them in the freezer to cool for 30 minutes or so. |
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2
Done
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Preheat an oven to 350 F. Line a baking sheet with baking parchment. Lay your bacon on the parchment. Cook in the oven for about 15 minutes, or until crispy. |
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3
Done
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Once chilled, remove the potatoes from the fridge and coarsely grate using a large-holed grater. Mix in 2/3 of the cheese, green onions, salt and pepper (probably more salt and pepper than you think you need). |
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4
Done
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In a large frying pan melt 3 Tbsp butter. When melted and bubbling, add grated potato mix. Allow to fry for a couple of minutes and then with the back of a spatula compress the potato in to a round cake. Fry for another 10 minutes on a low-medium heat. Now place a plate over the frying pan and turn out the half cooked rösti. |
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5
Done
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Put another 3 Tbsp of butter. Once bubbling, return the rösti to the pan, uncooked side down. Add a bit ore salt and pepper. Cook over low-medium for another 8-10 minutes, or until crispy and golden brown. Turn out on a plate and immediately sprinkle with the remaining cheese, allowing it to melt. Place bacon on top. Slice and serve! |
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