Swiss Hash Browns (Rösti)
And you thought the Swiss only made chocolate and watches? Centuries before cookbooks mentioned "hash brown potatoes" the Germanic Swiss population was making the same basic dish. Rösti is sort of a pan-sized version of a the potato pancake that is a very common food in almost every cuisine in the world. But unlike these other potato dishes that typically include eggs or other binders, Rösti in its most basic form has no other ingredients than potatoes. Regional or familial variations might include apples, onions, bacon or cheese for flavor, but no other binders such as eggs.
Ingredients
- 2 1/4 lb potatoes (about 3 large)
- 2 tbsp lard or unsalted butter
- 2 tbsp canola oil
- 1 tbsp Kosher salt plus more to taste
- 1 tsp black pepper
Instructions
- Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.
- Heat lard and oil in an 8" nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt and pepper, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
- Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.
Notes
You can make your own variation by adding small amounts of your favorite aromatics like minced shallots or garlic or a slight sweeter version, excellent for breakfast, with a 1/2 cup of grated apples added to the mix.
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