RöSTI
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Grate potatoes and squeeze out excess liquid.
- Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
- Cook until golden brown, about 10 minutes, adjusting heat as necessary.
- Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
- Continue cooking until browned all over, turning again if necessary.
- Garnish with chopped fresh parsley.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
RöSTI
Adapted from the Favorite Recipes from Europe, published by Marshall Cavendish, the classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.
Provided by TasteAtlas
Categories Side Dish
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
- Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
- When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.
GOAT'S CHEESE & BACON ROSTI
Adding goat's cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple, warming supper
Provided by Mary Cadogan
Categories Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
- Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
- Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
- Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
- Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.
Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.72 milligram of sodium
CHEESE ROSTI
Found this recipe on dishbase.com. It states that this dish is especially popular in Bern Switzerland and there are several variations. I haven't tried this yet but am posting it for ZWT7. Times and servings are estimates.
Provided by lazyme
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and shred potatoes.
- Heat butter in skillet, add potatoes, diced bacon and or onions and sprinkle with salt.
- When a crust begins to form on the bottom, turn the rosti, top with cheese slices and press down.
- Cover tightly so that the cheese will melt nicely and cook until golden brown.
- Serve on a plate.
Nutrition Facts : Calories 236.3, Fat 11.5, SaturatedFat 5.5, Cholesterol 26.3, Sodium 166.4, Carbohydrate 26.6, Fiber 3.3, Sugar 1.2, Protein 7.3
CHEESE ROSTI
Make and share this Cheese Rosti recipe from Food.com.
Provided by Linky
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
- Once cool, peel and grate potatoes.
- Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper.
- Repeat layers.
- Dot each layer with remaining butter.
- Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns.
- Turn with spatula and brown again.
Nutrition Facts : Calories 529.8, Fat 22.4, SaturatedFat 14.1, Cholesterol 65.4, Sodium 196.4, Carbohydrate 66.5, Fiber 8.1, Sugar 3.4, Protein 17.8
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