Preparation time approximately 50 minutes – Serves 2-3 as a main course, or 4 as a side dish

Ingredients

• 1 kg waxy potatoes
• 1 teaspoon salt
• Clarified butter

Method

• Boil potatoes in their skins the previous day, then peeled…..
• Grate coarsely into a bowl
• Season with salt
• Heat clarified butter heat in a frying pan.
• Add potatoes, cook for approximately 5 minus, turning occasionally.
• Press into a flatfish cake shape with a fish slice or spatula, then leave to cook undisturbed over medium heat for approximately 15 minutes.
• Lay a flat plate upside down over the frying pan and flip the rosti over onto the plate.
• Add a little more clarified butter to the pan and slide the rosti back in. Finish cooking the underside for approximately 15 minutes.

Tips

• Slowly sweat 1 onion, chopped or sliced into thin strips, in the butter, before adding potatoes and cooking as above.
• Fry 100 g diced bacon until crispy, before adding potatoes and cooking as above
• Top rosti with fried eggs… this is delicious!!

Per Person: 2 g fat, 5 g protein, 43 g carbohydrates, 208 calories – recipe & photo from The Swiss Cookbook by Betty Bossi