Potato pancakes fried in butter.
Originally a common farmer breakfast in the canton of Bern, «rösti» has become the national Swiss specialty, eaten either as a side-dish or main course. This popular dish includes many variations, different kinds of potatoes, and sometimes starting from either raw or boiled potatoes. In its homeland, «rösti» makes for an interesting subject of conversation! As for myself, I have choosen the school of thought to use raw, yellow potatoes.
|2||potatoes, Yukon Gold (yellow flesh), peeled, then grated||400 g|
|2 tbsp||butter, unsalted||28 g|
|4 tsp||olive oil||20 mL|
Before you start
Yukon Gold potatoes are the ones to use in this recipe.
Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.
- Peel the potatoes and grate them on a large holed grater, without rinsing (the starch keeps the pancake together). Add salt.
- Heat the butter and oil in a non-stick sauté pan over medium heat. Put one handful of the grated potatoes in the pan and press it with a spatula to a thin layer, about 7 millimeters. Continue to press while the rösti cooks so that it will stick together. Brown for 4-5 min until crisp on one side, then turn it over and brown an additional 4-5 min, until crisp on the other side. You may need to add some more oil to the pan.
- When ready, set aside on a plate in a warm oven. Repeat the above steps for the remaining potato mixture. Serve.
Nutrition Facts Table
per 1 Serving (160g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin E, Vitamin K, Zinc
- Good source of :
- Copper, Vitamin C
- Excellent source of :
- Potassium, Vitamin B6
- Free :
Top ReviewsView All Reviews
MilkyDaymarch 07, 2010 | I would make this recipe again
This is excellent. The kids love it.