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.


Here’s how:

  1. Peel two raw potatoes and coarsely grate them with a cheese grater.
  2. Beat an egg up with one heaped tablespoon of flour. Add the grated potatoes to this.
  3. Season generously with salt and freshly grated pepper.
  4. You could add other things to the raw rösti batter before frying: grated cheese, crispy bacon, chopped spring onions.
  5. 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.

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I love mine more rustic, rougher, with lots of bits (especially spring onions and bacon!) in them, But whichever way, enjoy yours ❤