Rösti or röschti is a traditional Swiss dish that was originally eaten for breakfast. It is a wonderful way to use potatoes and can be served by it self, with fried eggs, smoked salmon or with any of the classical stews such as beef bourguignon or coq au vin.
- Peel the potatoes and grate them coarsely on to a clean tea towel. Fold the tea towel around the potato mass and squeeze to remove as much of the moisture as possible. Season the potato with salt and freshly ground pepper and divide into portions.
- Place a large pan over a moderate heat and add the butter and the olive oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Place the rösti in the pan and compact them gently with the back of a spoon.
- Fry the rösti for 3-4 minutes or until golden brown, turn them carefully and fry the second side. Remove from the pan and place on some kitchen paper to remove any access oil.
Tip: Wash the teal towel immediately in some soapy water to remove the potato starch. If you don’t, it will go black and you will never get it clean again.