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Rosti
Created by: Howcan Team
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 4 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the grated potatoes, chopped onion, salt, and black pepper.
- Melt 2 tablespoons of butter in a large non-stick skillet over medium heat.
- Add the potato mixture to the skillet, pressing it down evenly with a spatula.
- Cook for 10-12 minutes, or until the bottom is golden brown and crispy.
- Place a large plate over the skillet and carefully flip the rosti onto the plate.
- Add the remaining 2 tablespoons of butter to the skillet and slide the rosti back into the skillet, uncooked side down.
- Cook for another 8-10 minutes, or until the second side is golden brown and crispy.
- Slide the rosti onto a cutting board, cut into wedges, and serve hot.
Rosti is a traditional Swiss dish made from grated potatoes, typically pan-fried until crispy. Originating from the Swiss canton of Bern, it was originally a breakfast dish for farmers. Over time, it gained popularity throughout Switzerland and beyond. The simplicity of the ingredients and the delicious, crispy texture make it a beloved comfort food. Chefs in Switzerland and around the world have put their own spin on the classic rosti, adding ingredients like cheese, onions, or bacon. Today, the best rosti can still be found in Switzerland, particularly in the Bern region. The key to a perfect rosti lies in using high-quality, starchy potatoes and achieving the ideal balance of crispy exterior and fluffy interior. While the traditional method involves pan-frying, some chefs also bake or grill rosti for a unique twist.
35 min
4 servings
250 calories
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