Rosti
Coarsely grated potato pressed into one large cake and fried in butter until deeply golden on both sides — a Bernese farmer's breakfast, traditionally nothing more than potato and butter.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs waxy potatoes
- 4 tbsp butter
- Salt, to taste
Steps
- Boil the potatoes whole, with skins on, until just barely tender, about 15 minutes. Cool completely, then refrigerate for a few hours or overnight.
- Peel the cooled potatoes and grate them coarsely.
- Melt half the butter in a wide nonstick skillet over medium heat. Add the grated potato, season with salt, and press firmly into an even cake.
- Cook for 8-10 minutes until the underside is deep golden and crisp.
- Slide the rosti onto a plate, add the remaining butter to the pan, then flip the rosti back in to cook the other side for another 8-10 minutes.
- Slide onto a plate and serve hot.