 | Rösti | Apr 20, '08 6:17 AM
for everyone |
 | Category: | | Breakfast & Brunch | | Servings: | | for two |
Description:I love fried grated potatoes such as rösti or hash brown although, if I could only have one, I'd have deeply-tanned, crispy, juicy hash brown anytime. But rösti is a great substitute and good company for a lot of Swiss dishes.
Rösti is actually very simple but simple often means extremely difficult to do. This week, I finally manage to create a proper rösti after numerous torturous trials. My rösti is golden and crisp and fragrant. Yay!
The tricks, I discovered, are abundant:
a. use the right potatoes (obviously). Rösti calls for the same potatoes that are used to make french fries ie. the mealy type (dry, crumby, powdery).
b. boil them until half-cooked as frying will cook them further.
c. do not mix! This was my biggest mistake. Try not to disturb the potato patty as it is being fried. Mixing will induce clumping. We want the flakes to remain separated.
d. be patient. Let the bloody thing crisp slowly.
e. do not over-oil. Over-oiling will produce soggy and darkened rösti.
f. use a non-stick pan to save your sanity.
g. practice and practice again to discover the perfect control over your own variables (amount of potatoes, stove heat, pan characteristics, size of spoon, etc).
Now that we have mastered the proper rösti making, the permutation is endless. Serve it with sunny-side up for breakfast (no self-respecting Swiss will eat this for breakfast, though), with fleischkäse, a sunny-side up, and spinach puree, with blood and liver sausages, with sliced veal in mushroom sauce, with St. Galler Bratwurst and onion sauce, etc.
I am ready to leave Switzerland now.
Ingredients:
300-500 g potatoes (4-6 medium sized)
4-6 tbsp olive oil
Salt and pepper to taste
Lightly salted water for boiling
Optional:
4-6 champignons, thinly sliced
Directions:
Peel the potatoes and place them in a pot of lightly salted water. Bring to boil and let simmer for about 7 minutes or until, when pierced, the potatoes feel raw and crunchy in the middle. Remove from fire and let cool.
Depending on your pan size, you may need to do it in batches. I do the recipe above in 2 batches so this instruction is for half.
When the potatoes are cool enough to handle, grate them coarsely. Pour approx. 2-3 tbsp of oil onto a pan and heat it until hot but not smoking. Pour the grated potatoes and pat them into a thin patty. Sprinkle salt and pepper and half of the mushroom, if using. Let it cook on high heat for about 7 minutes watching carefully to ensure it doesn't burn. When the bottom are golden brown, flip it.
If you're good, you can do it with a flick of a wrist. If you're clumsy like me, flip it in pieces. Broken rösti doesn't mean the end of the world (not at this stage anyway).
Tidy up the patty again into a circle and let it cook for about 7 minutes. Check the bottom. When it's golden brown, lower the heat to medium. If 7 minutes are up and you think the rösti is not crispy enough, cook further. When done, slide the patty carefully onto a plate. Adjust the seasoning if required. 
 | Perkedel versi swiss ? ;P |
 | Hehe emang enak. Waktu itu dikasih resepnya sama temen and yummy. :D
Thx for the tips. |
 | rosti.. emang enak.
thanks ya for the tips.. |
 | Ven, roesti yang biasa saya makan tuh yang udah dibentuk seperti segitiga gitu...duh..uda lama banget nih ga makan roesti =) jadi pengen... |
 | merlyna wrote on Apr 20, edited on Apr 20 wah, saya juga hobi makan rosti dan harsh brown. kalau harsh brown sih sering bikin, tapi rosti belum pernah. tapi mengingat 'torturous' nya proses, saya milih dibikinin V aja. |
 | It looks delicous...hmmm...pake red potatoes bisa gak ya? (barusan check pantry adanya red potatoes yang kecil kecil...=)..hehehe) |
 | ga pernah makan rosti nih ven gue... enak yah kayanya? gue jg potato lover ^^ |
 | Mantap Ven. Keliatan enak banget yah ? Jadi tau ada makanan enak 'rousti'. Gilingan, bikinnya susah dan tricky. Hebat lo, ini bisa sabar karena yoga yah ? hihi... |
 | ven ven..kalo loe mudik, sempetin 1 hari nginep di rumah gue dan ajarin gue bikin sarapan yang mantebbbbb begini doooong :))
gue nginep di rumah loe juga gak apa2 deeeeeh :)) |
 | hmmmm hashbrownnya McD sini .. toppfff =) |
 | There is a good brekky dish I tried years ago when I actually still bothered cooking my own brekky.. Shape the hashbrown mixture into a bowl, break an egg into it, season to taste, and bake. Came out prettty good, if you have the time for it.
Canadians also have a national dish, poutin.. you might wanna check it out. |
 | bookshop wrote on Apr 21, edited on Apr 21  it works!  Huaaa! Thanks! Kayaknya lebih gampang daripada yg gue bikin yah.. *bookmark*
Addition: Ternyata tricknya di moisture yah... Karena gak punya potato ricer, gue baca2 komen, ada yg saran pake salad spinner! I'll try that the next time (aim: McD style hashbrown). Thaaaanks! |
Comment deleted at the request of the author.
| bookshop wrote on Apr 21, edited on Apr 21 a national dish, poutin Oooh... will try. That sounds great. I always have time for a good breakfast :D PS: Poutin? I love that stuff (actually, can't decide between this and the chili+gravy topping)! But I've not tried the real deal (ie. in Montreal?). I've tried New York Fries'. Is that representative? |
| bookshop wrote on Apr 21, edited on Apr 21 Tiiigaaa ?? Kan kecil Ron.. :(. Kalo ada hashbrown di buffet breakfast hotel malah bisa lebih banyak :"> |
 | emang di indonesia ada b'fast mcD? mcMuffin ada? kayaknya ga ada deh |
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