Rosti is a perennial favourite, but what many don't realise is that there are many variations of rosti in Switzerland. In Bernese röschti the potatoes are grated coarsely. I always serve this with bacon.
16 people made this
750g boiled potatoes from the previous day (not too soft)
100g bacon, diced
1 teaspoon salt
3-4 tablespoons butter
Method Prep:10min › Cook:10min › Ready in:20min
Coarsely grate the potatoes by hand or cut into thin slices. Mix with salt and bacon.
Melt butter in a cast-iron frying pan, add the grated potatoes and stir several times so that the fat and the potatoes mix well.
Fry well over a medium heat, turning repeatedly. Towards the end of cooking time push the potatoes together, increase the heat so that the bottom of the potatoes forms a crispy crust.