The dish is from Austria and Switzerland. It is a breakfast dish often served with eggs.
Rösti or Röschti (German)
Röstis bernois (French)
Serve 4
To serve a large group,
make more ahead of time,
then reheat them in a skillet.
Röstis bernois (French)
Serve 4
To serve a large group,
make more ahead of time,
then reheat them in a skillet.
2 large organic grated potatoes [=1 1/2 pounds (680 g)] I keep the skin on for more vitamins, but they can be peeled.
4 tsp. (20 ml) each chopped: chives, parsley, and tarragon
2 Tbs. (30 ml) olive oil
optional: some paprika and/or rosemary
1. Squeeze as much liquid as possible out of the grated potatoes.
2. Place in a bowl and toss with the herbs.
3. Heat 1 Tbs. (15 ml) oil in iron skillet over medium heat.
4. Press potato mixture into the pan.
5. Cook about 10 minutes or until the bottom of the rösti is golden brown.
6. Loosen bottom and side onto a plate.
7. Add 1 Tbs. (15 ml) oil to the skillet.
8. Flip the rösti over and place into the skillet.
9. Cook about 10-15 minutes until the bottom is golden.
10. Loosen the rösti and slide onto a serving plate.
11. Cut into wedges or squares. Serve warm.
-modified "Vegetarian Times"
