Sunday for me is all about leisurely breakfast with family and friends, indolent and languid, best time in the week. I try to keep to this tradition best I could, creating beautiful Sunday mornings. Have a good one ❤
It only has two ingredients supposedly – potatoes and butter/fat – but the Swiss rösti is something of a national dish with many quirks. My daughter calls them potato tatties, but whatever, mine are reminiscent of days bygone in Switzerland. Those were the golden years, though I must admit, there have been plenty since my happy Swiss days. But rösti always brings me right back to those days.
- Peel two raw potatoes and coarsely grate them with a cheese grater.
- Beat an egg up with one heaped tablespoon of flour. Add the grated potatoes to this.
- Season generously with salt and freshly grated pepper.
- You could add other things to the raw rösti batter before frying: grated cheese, crispy bacon, chopped spring onions.
- I fry mine in a pan of sizzling goose fat until crisp and brown on the outside but still soft and potatoey on the inside, pressing down a little as I am frying them.
This is an article in the Guardian about cooking the perfect rösti: please click here.
I love mine more rustic, rougher, with lots of bits (especially spring onions and bacon!) in them, But whichever way, enjoy yours ❤