The traditional Swiss rösti is prepared with the previous day's boiled potatoes; it's best to use slightly undercooked ones. If you boil potatoes the same day, refrigerate them until cooled.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2010
Ingredients
Method
In saucepan of boiling salted water, cover and cook unpeeled potatoes until tender but still a little firm. Drain and let cool. Refrigerate, unwrapped, for at least 12 hours or for up to 24 hours.Peel potatoes; coarsely grate into bowl. Mix in onion, salt and pepper. In cast-iron or nonstick skillet, melt two-thirds of the butter over medium heat; press potato mixture into pan to cover bottom. Cook until bottom is well-browned, 10 to 12 minutes. Invert plate onto rösti; carefully flip rösti onto plate.
Add remaining butter to skillet. Slip rösti back into skillet, uncooked side down; cook until bottom is light golden, about 6 minutes. Slide onto plate; cut into halves or quarters. Top with cheese.
Nutritional facts Per each of 4 servings: about
- Sodium 712 mg
- Protein 8 g
- Calories 231.0
- Total fat 17 g
- Potassium 392 mg
- Cholesterol 54 mg
- Saturated fat 11 g
- Total carbohydrate 20 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 7.0
- Vitamin A 6.0
- Vitamin C 20.0
