Tuesday, February 10, 2009

Rösti by Guest Chef Marianne

Rösti is a Swiss potato dish that my husband and I couldn’t get enough of on a trip to Switzerland two years ago.  It’s a common breakfast eaten by farmers and mountain-folk (lots of those there). I however, ate it for breakfast, lunch and dinner.  Loved the simplicity. Some consider rösti the Swiss national dish.  This is one of my traditional New Year Day dishes, along with some Swiss Fondue.  No time like the winter for the heavy cheese dishes!

5-6 boiled potatoes, chilled and grated (or get a bag of frozen hash browns and thaw before use)
2 garlic cloves, minced
½ c. chopped ham or bacon
½ c. chopped mushrooms
½ c. diced sweet onion
1 tsp. thyme leaves
1 tsp salt
pepper to taste
1 c. grated cheese, Gueyere is authentic

 1. Lightly toss hash browns with salt, pepper, thyme and garlic.

2.  In non-stick frying pan, saute onion, bacon or ham, and mushrooms for a few minutes in 1 TBS. oil and pour grated potatoes on top. 

3.  Mix and fry on low for a minute, mix ½ of cheese into potato mixture and form into cake by patting it down with spatula. Let cook for about five minutes.

4.  When crust forms, turn carefully (using a plate to flip it over) and brown other side. Top with remaining grated cheese.  Put frying pan in broiler for a minute till cheese bubbles – looks so pretty like that!  Garnish with sliced cheery tomatoes if you like.

5.  If you want to be REALLY authentic, top with fried egg.

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