Potato Rösti

Also known as the “Swiss Potato Pancake”, it’s traditonally a breakfast dish – think hash brown. Good with fried eggs. Potato rösti is also a great alternative to chips or roast potatoes at any time.

The choice of potato is important – it needs to be waxy to hold its shape, but also a bit starchy to brown and crisp.

Getting the heat just right can be tricky; too high and it will burn, too low and it will be soggy. Try a medium heat to begin with and adjust accordingly.

It is also puts the Supreme into a Bad Boy Supreme.

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This recipe makes enough for 4 people

Equipment

• A frying pan
• A grater

 

Ingredients

• 2 medium size potatoes
• 1 tbsp goose fat (or any kind of animal fat)
• 1 tbsp butter
• Salt
• Black pepper

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Method

1. Parboil the potatoes in salted water until just tender, but not soft.
2. Allow to cool, and chill for at least a couple of hours, ideally in the fridge.
3. Coarsely grate the potatoes and season with sea salt and fresh ground black pepper
4. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato
5. Allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible.
6. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.
7. Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
8. Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up.
9. Cook for another 10 minutes, then serve.

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Pictures

1. Parboil the potatoes in salted water until just tender, but not soft.
2. Allow to cool, and chill for at least a couple of hours, ideally in the fridge.
   
3. Coarsely grate the potatoes and season with sea salt and fresh ground black pepper.
   
   
4. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato.
   
   
   
   
5. Allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible.
   
6. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.
7. Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
8. Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up.
   
9. Cook for another 10 minutes, then serve.