Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Info. Reduce the heat to the minimum. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. To serve, place the rösti onto a plate, top with two fried eggs and sprinkle over the chives. Rinse with water to remove the sticky substance. Add butter to a deep-bottomed pan and heat it. My 12 year old found this recipe and made them herself! A traditional Swiss Rosti that is Whole 30 compliant! Tip into a bowl with the spring onions, egg yolk, flour and plenty of seasoning. Potatoes are naturally gluten-free and packed with potassium, fiber, antioxidants, fiber, and magnesium. Enjoy it hot with some hot sauce on the side. Squeeze all the water out of the potatoes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Percent Daily Values are based on a 2,000 calorie diet. The French name röstis bernois makes direct reference to the origins of the dish. Place in a colander and add the onion. Heat the oil in a small frying pan. The word rosti means ‘crisp and golden’ which perfectly describes this potato side dish. After 15 minutes, check whether the edges have become crispy and brownish. Using the back of a spoon, gently push down to make a compact cake. Recipe from Good Food magazine, June 2014. Making cheese potato rosti took me about 35 minutes. Divide the mixture into four equal portions. Required fields are marked *. Potato Rosti – pair with egg, bacon and avocado at your next breakfast or brunch. It was originally a breakfast dish commonly eaten by farmers in Switzerland and has gained a lot of popularity globally now. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. When they’re cooked, transfer to a baking parchment-lined tray and put in the oven. Once done, flip it over. Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary. 5. SMS: 49905 Finally, spread the remaining potato mixture evenly on top. Spread the rosti with ½ of an avocado and red onion mix. Cook until the other side becomes brown and crispy. Once the edges become brown, run the spatula around the edges and try to see whether the bottom side has become brown. Potato Roesti is delicious with eggs for breakfast, or served as a side dish for any meal. This includes bacon, finely diced or … Spoon two 1/2-cup portions of potato mixture into the pan. I also added cheddar cheese and served with apple slices. Add the potato gratings to a mixing bowl. Finally, spread the remaining potato. While the röstis are finishing off in the oven, fry the bacon in the pan, then transfer to the oven, too.