Berner rösti

    (2)

    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.


    6 people made this

    Ingredients
    Serves: 4 

    • 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 

    1. Coarsely grate the potatoes by hand or cut into thin slices. Mix with salt and bacon.
    2. 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.
    3. 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.
    4. Serve with the crust side up.
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