Rösti consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach and fried eggs, sunny side up. In Swiss popular consciousness, rösti is eaten only in the German-speaking part of the country. It is portrayed as a stereotypical identifier of Germanic culture, as opposed to the Latin one. The line separating the French and German speaking sides is jokingly called the Röstigraben, literally the "rösti ditch".
Serves 4 as a side dish, 2 as a main course
- 3 medium-sized waxy potatoes
- 1 tbsp butter
- 1 tbsp goose or duck fat
- Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
- Coarsely grate the potatoes and season.
- Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible.
- Allow to cook for a couple more minutes, then gently shake the pan to loosen the potato.
- Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
- Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up.
- Cook gently for another 10 minutes, then serve.