Recipe for roesti?!
it's a swiss recipe for a potato pancake , made with grated raw potatos ,what else is to be added ,and best way to cook it !.Www@FoodAQ@Com
Answers:
I am from Basel, Switzerland!.
'O' has the right recipe, although we use alot more butter than a mere 2-3 Tablespoons!. You want to cook them slow and on med low heat!. It is always with grated, chopped or sliced onions, sauted first before adding the grated potatoes!. It is much like a hash brown 'pie' if you will!. Crunchy top and bottom layer, soft wonderful potatoes and onions throughout and in the center!. Precooked potatoes are really what you need to use--not raw!. They stick together, don't really cook throroughly and can get gummy!. Light touch on the salt and pepper, but be sure to use a good quality real butter!
Serve with bratwurst, weiners, even hillshire sausage and applesauce,or peaches and a green salad on the side, for dinner, or with eggs, artisian bread and butter, fruit and cheese for breakfast or midday!., and hot cocoa or coffee!. Oh my---you just made me soooo hungry and it's past my bedtime!. Oh well!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
'O' has the right recipe, although we use alot more butter than a mere 2-3 Tablespoons!. You want to cook them slow and on med low heat!. It is always with grated, chopped or sliced onions, sauted first before adding the grated potatoes!. It is much like a hash brown 'pie' if you will!. Crunchy top and bottom layer, soft wonderful potatoes and onions throughout and in the center!. Precooked potatoes are really what you need to use--not raw!. They stick together, don't really cook throroughly and can get gummy!. Light touch on the salt and pepper, but be sure to use a good quality real butter!
Serve with bratwurst, weiners, even hillshire sausage and applesauce,or peaches and a green salad on the side, for dinner, or with eggs, artisian bread and butter, fruit and cheese for breakfast or midday!., and hot cocoa or coffee!. Oh my---you just made me soooo hungry and it's past my bedtime!. Oh well!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
R?sti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown!. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up!.
1kg / 2!.2lbs of potatoes, boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste
In this recipe you can choose to either make one large roesti or 4 individual ones!. Firstly peel the cooked potatoes and grate them through a coarse grater!. Slice the onions into thin wedges (Lyonnaise)!. Melt the butter (please resist the temptationto use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent!. Add the grated potatoes and the salt and stir through!. Fry while stirring them around in the pan for about 3 to 5 minutes!. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom!. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top!. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately!.
Variations
Bernese Roesti: Add streaky bacon, cut in small strips (lardons) orcubes!.
Basilean Roesti: Use half sliced onions and half potatoes!.
Valaisian Roesti: Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top!. When the cheese has melted, serve with the roesti on the bottom, so don't flip!
(Serves 4)
Enjoy!!!Www@FoodAQ@Com
1kg / 2!.2lbs of potatoes, boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste
In this recipe you can choose to either make one large roesti or 4 individual ones!. Firstly peel the cooked potatoes and grate them through a coarse grater!. Slice the onions into thin wedges (Lyonnaise)!. Melt the butter (please resist the temptationto use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent!. Add the grated potatoes and the salt and stir through!. Fry while stirring them around in the pan for about 3 to 5 minutes!. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom!. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top!. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately!.
Variations
Bernese Roesti: Add streaky bacon, cut in small strips (lardons) orcubes!.
Basilean Roesti: Use half sliced onions and half potatoes!.
Valaisian Roesti: Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top!. When the cheese has melted, serve with the roesti on the bottom, so don't flip!
(Serves 4)
Enjoy!!!Www@FoodAQ@Com
Here you are!. I hope this helps!
1 pound potatoes (I like red ones personally), chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil (I tried canola, but I don't think it works as well)
4 tablespoons unsalted butter
Salt and pepper
Combine potatoes and onions in a thin towel!. Squeeze as much liquid as possible from the mixture!. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts!.
In a 10-inch or bigger pan melt 1/2 a tablespoon of butter!. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan!. Brown for 5 to 7 minutes!. Invert the roesti onto a plate or something and remove the pan from heat!. Add an additional 1/2 tablespoon of butter to the preheated pan!. Slide roesti into the pan raw side down and brown for an additional 5 to 7 minutes!. (Your flipping the pancake) Remove to a plate and hold in a warm oven while you finish the rest of the mixture!. I dampen a paper towel to put over the batch in the oven so that they don't dry out!. also the second time you do this is always better :)Www@FoodAQ@Com
1 pound potatoes (I like red ones personally), chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil (I tried canola, but I don't think it works as well)
4 tablespoons unsalted butter
Salt and pepper
Combine potatoes and onions in a thin towel!. Squeeze as much liquid as possible from the mixture!. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts!.
In a 10-inch or bigger pan melt 1/2 a tablespoon of butter!. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan!. Brown for 5 to 7 minutes!. Invert the roesti onto a plate or something and remove the pan from heat!. Add an additional 1/2 tablespoon of butter to the preheated pan!. Slide roesti into the pan raw side down and brown for an additional 5 to 7 minutes!. (Your flipping the pancake) Remove to a plate and hold in a warm oven while you finish the rest of the mixture!. I dampen a paper towel to put over the batch in the oven so that they don't dry out!. also the second time you do this is always better :)Www@FoodAQ@Com
R?sti from raw potatoes
1 kg raw potatoes
1 tablespoon salt
3-4 tablespoons fat (oil or butter)
Peel the potatoes and use the R?sti grater to grate them into fine strips!. Heat the fat in the frying pan!. Add the potatoes, sprinkle with salt and stir well to mix them in with the fat!.
Cover and fry for 20-30 minutes over medium heat, turning regularly!. Then uncover the pan, turn the heat up and fry for a further 20 minutes!. Towards the end of this time form the mixture into a cake shape!. Do not stir!
R?sti from boiled potatoes
800 g potatoes, cooked in their skins the day before
1 tsp salt
50 g butter
3 tbsp water
Peel the potatoes, then either grate them on a coarse grater or quarter them and slice them thinly!. Sprinkle salt between the layers!. Put the frying pan to heat without the fat in it then add 1/3 of the butter (moving it round so that it comes right up to the rim of the pan)!. Add the potatoes, spread them out and press them down slightly!.
Fry for about 10 minutes over low heat!. Now press them into a compact pancake shape and add a further 1/3 of the butter all round the edge of the pan!.
Cover with a plate and fry for another 10 minutes over a low heat until the underside has formed a golden crust!. Turn the R?sti over by tipping it onto the plate that has been used as a lid and sliding it back into the pan!.
Add the remaining 1/3 of the butter and leave to fry for another 10 minutes!. Serve the finished R?sti on the plate that was used as a lid!.
Some Variations (original Swiss recipes)
Berner R?sti
1 kg parboiled potatoes
1 teaspoon salt
2 tablespoons melted butter
2 tablespoons lard
50 g diced bacon
1-2 tablespoons milk
Peel the parboiled potatoes, grate with the R?sti grater into thin strips and mix with the salt!.
Heat the butter and lard in a frying pan!. Add the diced bacon and potato and fry gently, stirring frequently!.
Bring together into a cake and cover with an upside-down plate!. Fry over gentle heat for 20 minutes!.
Pour the milk over the top and fry, covered, for about another 10 minutes!. Tip out onto the plate and serve !.
Emmentaler R?sti
As for Berner R?sti (without the milk)!. At the end lay a few thin slices of Emmental on top and cover the pan for a moment!. As soon as the cheese begins to melt turn the cake out onto a plate and serve the R?sti straight away!.
Basler R?sti
Mix the potato with finely chopped onion rings and fry to a crispy golden R?sti cake!.
Tessiner R?sti
Prepare a R?sti with diced bacon and season with some fresh dried rosemary!.
Urner R?sti
1 kg parboiled potatoes
1 tsp salt
300 g Alpine cheese
5-6 tablespoons melted butter
3 onions
1 cup of weak coffee (makes the R?sti moist)
Peel and grate the parboiled potatoes!. Chop the onions finely and fry gently in the melted butter until they are pale gold but not brown!.
Add the grated potato, season and allow to brown over a higher heat!. Shortly before the R?sti is ready, add the thinly sliced cheese!. As soon as it begins to melt pour the coffee over the top!.
Appenzeller R?sti
For the Appenzeller R?sti half the grated potato is mixed with cooked H?rnli pasta and a handful of diced bacon!. At the end some finely diced Appenzeller cheese is added!.
Glarner R?sti
In Glarnerland, 1-2 tablespoons of grated Sapsago cheese are mixed in with the R?sti!. Be careful not to add too much salt!.
Zürcher R?sti
Fry a finely chopped onion in with a R?sti cake and season at the end with a pinch of carawayWww@FoodAQ@Com
1 kg raw potatoes
1 tablespoon salt
3-4 tablespoons fat (oil or butter)
Peel the potatoes and use the R?sti grater to grate them into fine strips!. Heat the fat in the frying pan!. Add the potatoes, sprinkle with salt and stir well to mix them in with the fat!.
Cover and fry for 20-30 minutes over medium heat, turning regularly!. Then uncover the pan, turn the heat up and fry for a further 20 minutes!. Towards the end of this time form the mixture into a cake shape!. Do not stir!
R?sti from boiled potatoes
800 g potatoes, cooked in their skins the day before
1 tsp salt
50 g butter
3 tbsp water
Peel the potatoes, then either grate them on a coarse grater or quarter them and slice them thinly!. Sprinkle salt between the layers!. Put the frying pan to heat without the fat in it then add 1/3 of the butter (moving it round so that it comes right up to the rim of the pan)!. Add the potatoes, spread them out and press them down slightly!.
Fry for about 10 minutes over low heat!. Now press them into a compact pancake shape and add a further 1/3 of the butter all round the edge of the pan!.
Cover with a plate and fry for another 10 minutes over a low heat until the underside has formed a golden crust!. Turn the R?sti over by tipping it onto the plate that has been used as a lid and sliding it back into the pan!.
Add the remaining 1/3 of the butter and leave to fry for another 10 minutes!. Serve the finished R?sti on the plate that was used as a lid!.
Some Variations (original Swiss recipes)
Berner R?sti
1 kg parboiled potatoes
1 teaspoon salt
2 tablespoons melted butter
2 tablespoons lard
50 g diced bacon
1-2 tablespoons milk
Peel the parboiled potatoes, grate with the R?sti grater into thin strips and mix with the salt!.
Heat the butter and lard in a frying pan!. Add the diced bacon and potato and fry gently, stirring frequently!.
Bring together into a cake and cover with an upside-down plate!. Fry over gentle heat for 20 minutes!.
Pour the milk over the top and fry, covered, for about another 10 minutes!. Tip out onto the plate and serve !.
Emmentaler R?sti
As for Berner R?sti (without the milk)!. At the end lay a few thin slices of Emmental on top and cover the pan for a moment!. As soon as the cheese begins to melt turn the cake out onto a plate and serve the R?sti straight away!.
Basler R?sti
Mix the potato with finely chopped onion rings and fry to a crispy golden R?sti cake!.
Tessiner R?sti
Prepare a R?sti with diced bacon and season with some fresh dried rosemary!.
Urner R?sti
1 kg parboiled potatoes
1 tsp salt
300 g Alpine cheese
5-6 tablespoons melted butter
3 onions
1 cup of weak coffee (makes the R?sti moist)
Peel and grate the parboiled potatoes!. Chop the onions finely and fry gently in the melted butter until they are pale gold but not brown!.
Add the grated potato, season and allow to brown over a higher heat!. Shortly before the R?sti is ready, add the thinly sliced cheese!. As soon as it begins to melt pour the coffee over the top!.
Appenzeller R?sti
For the Appenzeller R?sti half the grated potato is mixed with cooked H?rnli pasta and a handful of diced bacon!. At the end some finely diced Appenzeller cheese is added!.
Glarner R?sti
In Glarnerland, 1-2 tablespoons of grated Sapsago cheese are mixed in with the R?sti!. Be careful not to add too much salt!.
Zürcher R?sti
Fry a finely chopped onion in with a R?sti cake and season at the end with a pinch of carawayWww@FoodAQ@Com