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My review
Roesti
Cindy
"This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations."
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Ingredients
9 h 10 m servings 186 calsOriginal recipe yields 6 servings
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- Metric
Directions
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Prep
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Ready In
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
- Peel and grate the potatoes into a large bowl.
- Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
Nutrition Facts
Per Serving: 186 calories; 5.9 g fat; 31.1 g carbohydrates; 3.1 g protein; 15 mg cholesterol; 436 mg sodium. Full nutrition
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Reviews
Read all reviews 14Most helpful
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11/22/2010
Being a swiss person I just have to say something to this recipe.. It works perfectly without the milk, and do not cover it, or it will become soggy. Use a tiny bit of peanut oil or lard with th...
11/8/2010
Oh my goodness! I've been searching for a good roesti recipe since moving back from Switzerland where I enjoyed it at restaurants and from the supermarket! Who knew it could be so easy?! For th...
11/21/2008
Very good! I used a mixture of butter and bacon grease. I also added half a chopped sweet onion, chopped bacon and sprinkled cheese over the top at the end of the cooking time. Both my kids and ...
1/16/2011
This was great for breakfast, I didn't add anything extra in the first time but its going to be a lot of fun playing around with different ingredients to add
4/29/2009
It's possible I overcooked the potatoes, so that could be why it just tasted like mashed potatoes to us. Not really sure, but it is a lot of effort for mashed potatoes. Good, and I like the cr...
4/10/2011
I live in Swiss! I make this with creamed spinach, smoked bacon, and guyere cheeze added! Serve with a crusty bread and a glass of wine!
4/13/2011
Great recipe, but, a little bleak on the additives that can be injected into the recipe as well. Also, this works best in a cast iron skillet.
5/1/2011
great recipe for extra potatoes. For easy flipping....plate's diameter should be larger then that of the pan's.