Potato Roesti is a breakfast dish originally eaten by farmers in the canton of Bern, Switzerland. Of course it is now eaten in restaurants all over the Western world. The Swiss consider this a national dish, although it is mainly eaten in the German part of the country.
Consisting mainly of grated potatoes, either raw or cooked, the addition of other ingredients such as bacon, cheese, onion herbs or apple is considered a regional touch.
Makes 4 portions
850 g Large potatoes, washed
100 ml Clarified butter
50 g Onion, sliced
100 g Julienne of bacon
Freshly ground pepper
Cook the potatoes in their skins in salted water until they are cooked three-quarters of the way through, remaining slightly firm. This is important as they are going to be grated and re-cooked a second time. Remove the potatoes from the water and allow to cool in the fridge before peeling.
Heat 20ml clarified butter in a pan, add the onion and bacon and sweat without colour. Remove from the pan and allow to cool. Grate the potato on the largest blade of the grater to create long strips of potato.
Pre-heat the oven to 180°C. Gently mix the onion and bacon through the potato and season with salt and freshly ground pepper. To make individual roesti, form the potatoes into balls weighing 200g each.
Heat 10ml clarified butter in each of the blini pans and add a ball of potato to each one. Using a palette knife, press the potatoes down so that they have an even and flat surface. Run the palette knife around the sides of the pan to prevent them from sticking to the side of the pans. Over a gentle heat, cook the roesti for 6 – 7 minutes until they are crisp and golden brown. Turn the roesti out onto a plate. Wipe out the pans and add another 10ml clarified butter to the pans and cook the other side of the roesti until crisp and golden brown. Transfer the roesti to the oven and cook for a further 5 minutes to make sure that they are heated through. The roesti can be prepared in advance and reheated through in the oven before serving.