Rösti is one of my all-time favourite breakfast and comfort foods. This Swiss potato pancake is a perfect mix of crunchy and creamy, and it’s just too good to resist. I can still vividly remember the first time I had the pleasure of savouring this delicious dish while visiting Switzerland; it was absolutely fantastic!
Rösti: Crispy History, Tasty Tradition
Rösti, often hailed as a Swiss national dish, has a humble and interesting history. It originated in the 19th century in the canton of Bern, where farmers created it as a hearty breakfast using leftover boiled potatoes. They grated these potatoes and fried them with butter or lard, creating the crispy and comforting rösti we enjoy today! It’s incredible how a practical idea turned into a global comfort food sensation. Rösti’s simple but satisfying taste has made it a timeless favourite enjoyed by people all around the world.
Bringing Swiss Flair to My Kitchen: Homemade Rösti
One of the primary reasons I love rösti is its delightful blend of textures. The outer part is crispy and golden, giving a delightful crunch, while the inside stays wonderfully creamy. This combo of textures makes eating it a uniquely enjoyable experience. Plus, there’s something so soothing about its comforting quality—it just warms my heart. Its simplicity and heartiness make it the perfect comfort food, bringing a feeling of nostalgia and warmth. Whether you’re having it on a lazy morning or as a side dish for a filling dinner, rösti has this magical ability to make you feel cozy and satisfied.
Making rösti at home is quite easy; all you need are a few basic ingredients like potatoes, butter, salt, and pepper. This simplicity means anyone, regardless of their cooking skills, can give it a try. Of course, tools like the Thermomix cutter can speed up the preparation process, making it even more convenient.
This morning’s rösti was pretty basic (thanks to the kids’ school rush) – just a bit of salt and pepper, topped with a dollop of sour cream. Thanks to the efficiency of the Thermomix cutter, grating all those potatoes was surprisingly quick and hassle-free. When it comes to making these delightful pancakes, you have the freedom to get as creative as you like – think bacon, ham, eggs, cheese, onions, basil, or even kimchi; the possibilities are endless. The only real challenge arises when it’s time to flip them. To make this easier, opt for a cast iron or non-stick pan that ensures an effortless release when the moment of truth arrives. Instead of using a spatula for flipping, cover the pan with a plate and then perform the flip. And don’t forget to give the pan a quick regrease before sliding the rösti back in to cook the other side.
Here are some handy tips to help you achieve the perfect rösti: If you’re aiming for an exceptionally crispy result, consider using clarified butter (ghee). After grating the potatoes, be sure to remove as much moisture as possible; you can do this by taking a handful and squeezing out the excess moisture with your hands. If you’re following the traditional method of pre-boiling the potatoes first, let them cool overnight before grating. Some say that pre-cooking the potatoes in advance enhances their texture and flavour, but personally, I don’t always plan that far ahead, and I haven’t noticed a significant difference. However, the type of potatoes you choose can make a difference. In my experience, Yukon potatoes tend to work better for making the perfect rösti.
There you have it—homemade Swiss Rösti! This simple yet satisfying dish is perfect for breakfast, brunch, or even as a side for dinner. The golden, crispy exterior combined with the creamy interior of the grated potatoes creates a delightful contrast in every bite. Rösti’s versatility allows you to get creative with toppings, making it a crowd-pleaser for everyone. Whether you’re savouring it with your morning coffee or alongside a hearty meal, rösti’s timeless appeal and rich history continue to make it a beloved culinary tradition worldwide. Enjoy!
Ingredients:
- 4 large russet or Yukon Gold potatoes
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
- Preparation:
- Peel and rinse the potatoes.
- Using a box grater or a food processor with a grating attachment, grate the potatoes into a large bowl.
- Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- Cooking the Rösti:
- In a large non-stick or cast-iron skillet, heat the butter and vegetable oil over medium-high heat.
- Once the butter is foamy, add the grated potatoes to the skillet, spreading them evenly.
- Press down on the potatoes with a spatula to create a compact, even layer.
- Season with salt and pepper to taste.
- Cook Until Golden Brown:
- Allow the potatoes to cook undisturbed for about 10-15 minutes, or until the bottom is golden brown and crispy.
- Flipping the Rösti:
- To flip the rösti, place a large plate upside down over the skillet. Carefully invert the skillet to transfer the rösti onto the plate.
- Add a bit more oil to the skillet if needed, then slide the rösti back into the skillet, uncooked side down.
- Cook the Other Side:
- Cook for another 10-15 minutes, or until the second side is also golden and crispy.
- Serve:
- Slide the cooked rösti onto a serving plate, cut it into wedges, and serve hot. You can garnish it with sour cream, applesauce, or your choice of toppings.