BERNER ROSTI (BERNESE FRIED POTATOES)
For this dish the potato should be cooked the day before you are going to use them. Very nice side dish but sometimes takes practice to get the crispy on the outside and doneness in the centre. There are many varieties of Rosti depending the region or city you are from. The Bern variation is the best known and has been offered by international hotel and restaurants.
Provided by Marlitt
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potato in their skins with the caraway seeds in salt water until tender.
- Douse the potato with cold water and peel them while they are still hot.
- Leave them covered overnight.
- Coarsely grate the potato.
- Cube the back into small pieces and fry them in the skillet.
- Add the potato and salt.
- Stir fry them until the bacon fat has been absorbed.
- Press the potato mix down in the pan to form and even cake.
- Fry until the underside is golden brown.
- Sprinkle on the milk and using a plate or lid turn the rosti.
- When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.
- Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).
Nutrition Facts : Calories 324.5, Fat 14.6, SaturatedFat 4.9, Cholesterol 22.3, Sodium 277.8, Carbohydrate 40.5, Fiber 5.2, Sugar 1.8, Protein 8.6
BERNER ROSTI - ROSTI WITH BACON
There are many, many kinds of rosti recipes and they can be made from raw potatoes, cooked potatoes and with or with meat and cheese. Very versatile dish. The potatoes are best if cooked the day before.
Provided by Deantini
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes, grate or cut into thin strips and mix with the salt.
- Heat the butter and lard (or oil) in a frying pan. Add the diced bacon and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
- Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
- Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.
BERNER RöSTI
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Provided by EAT SMARTER
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- Peel and grate the cooked potato, and season with salt and pepper. Heat the clarified butter in a non-stick pan. Add in the potatoes and shape with the spatula to form a cake. Drizzle with the milk and cook covered on very low heat for about 25 minutes until crispy.
- Flip the potato cake carefully with the help of a pan lid or a plate and cook on the other side briefly, until crispy at a somewhat higher heat. Serve hot.
Nutrition Facts : Calories 285 kcal, Fat 11 g, SaturatedFat 7.2 g, Protein 5 g, Carbohydrate 39 g, Sugar 0 g, Cholesterol 30 mg
RöSTI (ROESTI)
Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Recipe by Sylvie
Provided by Charlotte J
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the cooked potatoes and grate them through a coarse grater.
- Slice the onions into thin wedges.
- Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent.
- Add the grated potatoes and the salt and stir through.
- Fry while stirring them around in the pan for about 3 to 5 minutes.
- Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
- Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
- Serve immediately.
Nutrition Facts : Calories 254.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 66.8, Carbohydrate 46.2, Fiber 6, Sugar 3.1, Protein 5.4
BERNER RöSTI
Rösti often spelled Röschti in Switzerland according to the Swiss German consisting mainly of potatoes, similar to hash browns Many Swiss people consider rösti a national breakfast dish. It is more commonly served to accompany other dishes such as Cervelas or Fleischkäse. The basic Rösti consists of nothing but potato, Berner has added bacon.
Provided by Rita1652
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the parboiled potatoes, grate into thin strips and mix with the salt.
- Heat the butter and lard (or all butter) in a non stick frying pan. Add the diced bacon and potato and fry gently, stirring frequently.
- Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
- Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve .
Nutrition Facts : Calories 215.1, Fat 10.7, SaturatedFat 5, Cholesterol 18.2, Sodium 476.1, Carbohydrate 26.6, Fiber 3.3, Sugar 1.2, Protein 3.8
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- With a fried egg. One of the easiest additions to your fried potato pancake is to simply place a fried egg on top for a quick meal. Then, sprinkle it with freshly chopped herbs and some salt and pepper.
- With bacon and onions. The Bernese version of Rösti is fried with bacon and onions mixed in with the grated potatoes. Recipe: Berner Rösti via Betty Bossi.
- With chanterelles. Mushrooms are another wonderful pairing for potato rösti. At La Grand-Vy, one of the mountain restaurants near Creux du Van in the canton of Neuchâtel, I had it topped with chanterelles.
- With Appenzeller cheese. Cheese works extremely well as another excellent topping for this dish. In the Appenzell region, you might find the rösti there mixed with chopped bacon or Mostbröckli (a regional dried beef) and topped with Appenzeller cheese.
- With grated Schabziger cheese and parsley. In the canton of Glarus, rösti has another regional cheese grated and sprinkled on top. Glarner Schabziger has a distinct conical shape.
- With Raclette cheese and a fried egg. Combining a fried egg and a slice or two of Raclette cheese to the top of your rösti is always a good idea. A Raclette cheese topping is a classic way to serve this dish in the canton of Valais.
- With ham and Tomme cheese. In the canton of Neuchâtel, at the Château de Boudry, I had a generous portion of rösti for lunch topped with a wheel of Tomme cheese and two slices of ham.
- With a fried egg, Gruyère & ham accompanied by cornichons and pickled onions. When your rösti is smothered with melted cheese, it may also come with some vinegary accompaniments.
- With a St. Galler Bratwurst and onion sauce. Another classic pairing for Swiss rösti is a St. Galler Bratwurst with onion sauce. Recipe: St. Galler Bratwurst mit Zwiebelsauce from Sortenorganisation St. Galler Bratwurst.
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