Friday, January 6, 2012

Rösti (Swiss Potato Pancake)


These are a taste of home for us. Not boiling the potatoes made for a very crispy rösti. Goes well with spinach pancakes.A tiny bit of sour cream to serve on the side wouldn't hurt either, but is unnecessary.




Ease of Cooking Yummy Factor Apprx. Cost
HK$30 (US$4)
Ingredients (Serves 2)
3 potatoes, peeled
2 medium eggs, whisked
10-20g emmental cheese, grated
5g mature chedder cheese, grated
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Black pepper to taste

Directions
Grate potatoes lengthwise. Wash with water a few times to remove excess starch.
Wrap a handful of the grated potatoes into a dish towel and tightly squeeze to remove as much water as possible.
In a bowl, mix grated potatoes, eggs, black pepper and salt together.
Heat 1tbsp olive oil on medium heat in a frying pan.
Add half the potato mixture to the pan and using a spatula, level the potatoes evenly so they form a pancake.
Sprinkle in some grated emmental cheese. Cover, and cook for 6-8 minutes until the bottom surface of the potatoes is golden brown. Remove cover and cook for a couple more minutes.
Turn rösti to cook the top-side: cover the frying pan again by placing an upside down plate on top of the frying pan. Carefully tip the rösti on to the plate and place the pan back on the stove and coat with some oil.
Slowly slide the rösti from the plate back into the pan.
Cover pan and cook for another 6-8 minutes until golden brown.
Slide rösti out of the frying pan, straight on to a serving place. Garnish with a sprinkle of emmental and chedder and serve.