Content

• Ingredients
• To step
• Method 1 of 2: Using raw potatoes
• Method 2 of 2: Using cooked potatoes
• Warnings
• Necessities

Rösti is originally a Swiss dish, it was once consumed for breakfast. Rösti is grated potato that is baked like a biscuit. In the United States it is called "Hash Browns". You can make it with raw or boiled potatoes. In this article we will teach you how to do it.

Ingredients

• 4 medium-sized potatoes (use slightly floury potatoes, at least one that contains enough starch)
• 30 grams of butter
• 1 teaspoon of salt
• 1/4 teaspoon black pepper

To step

Method 1 of 2: Using raw potatoes

1. Peel the potatoes. Wash the potatoes thoroughly in cold water and peel them with a potato knife or vegetable peeler. Use a variety that is slightly crumbly, in between waxy and crumbly.
2. Grate the potatoes. cover the bottom of a bowl with a tea towel and grate the potatoes directly onto the tea towel with a cheese grater.
3. Squeeze out the moisture. You should try to squeeze as much moisture out of the shredded potato as possible. This is an important part of making the rösti crispy. Take the corners of the tea towel and wring the tea towel out firmly so that you get a sturdy package. Continue to squeeze and squeeze your hand until no more moisture comes out.
   • You can also squeeze the moisture out of the potatoes with a potato press. You don't have to push the potato through the holes, but you can use the press to squeeze out the moisture.
4. Put a frying pan on the fire. Take a frying pan (preferably a cast iron pan) and turn the heat to medium-high. Put the butter in the pan and let it melt. When the butter has melted, put the dry grated potatoes in the pan, stir it so that everything is covered with butter. Season with salt and pepper.
5. Fry the rösti. When all the pieces are covered with a layer of butter, flatten the potato grater with a spatula, so that everything comes into contact with the hot pan as well as possible. The layer of potato should not be more than 1.25 cm thick. Fry it on one side for about 3 to 4 minutes, then turn it over and then fry the other side for another 2 to 3 minutes. The rösti is done when both sides are golden brown.
6. Serve the rösti. Slide the rösti out of the pan or lift it up with a spatula. Cut the cake in half or in quarters. Eat it with hot sauce or ketchup or fry eggs with bacon for a hearty breakfast.

Method 2 of 2: Using cooked potatoes

1. Boil the potatoes or bake them in the oven. Rinse the raw potatoes under the tap. Boil or bake the potatoes as follows:
   • Cooking: put the potatoes in a large saucepan and add water to cover everything. Bring the water to a boil and wait until the potatoes are soft. That takes about 20 minutes.
   • In the oven: Preheat the oven to 175 degrees and pierce the skin of the potatoes 3 or 4 times with a fork. Wrap the potatoes in aluminum foil or place the potatoes directly on a baking tray in the center of the oven. The potatoes are done after about an hour.
   • You can also use boiled potatoes that you had left over from yesterday.
2. Let the potatoes cool before peeling them. It is even better to prepare them the night before and then put them in the fridge overnight. When the potatoes have cooled, you can peel them with a potato knife or vegetable peeler.
3. Grate the potatoes. Grate them with a cheese grater. This is very easy because they are already cooked. At this point, you can either freeze the potatoes or prepare them immediately.
   • To freeze, first place the grated potatoes on a baking tray lined with baking paper. Freeze the baking tray for a few hours or at least until the shredded potato is frozen, then put the frozen potatoes in freezer bags for later use.
4. Put a pan on the stove. Take a large frying pan (preferably a cast iron pan) and turn the heat to medium-high. Put the butter in the pan and let it melt. When the butter has melted, put the dry grated potatoes in the pan, stir it so that everything is covered with butter. Season with salt and pepper.
5. Fry the rösti. When all the pieces are covered with a layer of butter, flatten the potato grater with a spatula, so that everything comes into contact with the hot pan as well as possible. The layer of potato should not be more than 1.25 cm thick. Fry it on one side for about 3 to 4 minutes, then turn it over and then fry the other side for another 2 to 3 minutes. The rösti is done when both sides are golden brown.
   • If you use frozen grated potato you can prepare the rösti in the same way, only then you have to bake it a little longer.
6. Serve the rösti. Slide the rösti out of the pan or lift it up with a spatula. Cut the cake in half or in quarters. Eat it alone, or as a side dish with breakfast or dinner.

Warnings

• Be careful when baking the rösti.
• Children under 13 must be accompanied by adults.

Necessities

• Knife
• Cutting board
• Teaspoon
• Frying pan (preferably made of cast iron)
• Cheese grater
• Potato press
• Big scale
• Clean tea towel
• Aluminium foil
• Large saucepan
• Spatula