Rösti is a classic of Swiss cuisine and is quick and easy to make.
You can find out here how to make this delicious dish from raw potatoes yourself.
The rösti was originally a nutritious
farmer's breakfast
* in German-speaking Switzerland
.
Today, however, we also like to eat them as a
potato side dish
, they go particularly well with mushrooms or meat - it is not without reason that rösti are served with Zurich strips.
But the
Swiss specialty
also tastes sweet
, for example with applesauce.
The dish, also known as “Röschti”, has a super
simple recipe
:
All you
really need is potatoes for the traditional recipe.
They are grated and then
fried
in the pan until they are golden yellow and
crispy
.
Who could resist that?
What is the difference between hash browns and potato pancakes?
At first glance,
hash browns and potato pancakes are very similar
.
But rösti consists only of
grated potatoes
- depending on the recipe boiled jacket potatoes or raw potatoes - as well as salt and pepper and are then fried in plenty of clarified butter.
The
starch in the potatoes
alone ensures the binding.
In potato pancakes or
fritters
German cuisine incurs additional
flour and an egg for binding
added.
In addition, you fry several smaller buffers in the pan, while an original hash brown completely fills the pan.
Also read:
This is how Reiberdatschi are really delicious.
Rösti recipe: You need these ingredients for the classic potato
Ingredients for 4 servings:
800 g waxy potatoes
salt and pepper
1 pinch of grated nutmeg
Butter and oil for frying (e.g. rapeseed or sunflower oil)
You also need an important
kitchen tool
for the
preparation of hash browns: a box grater
.
Also interesting:
you can prepare fried potatoes much faster - if you use a kitchen appliance for a purpose other than its intended purpose.
This is how you can make hash browns yourself quickly and easily
Wash the
potatoes
well.
You can leave the bowl on if you want to save even more time.
The potato peels provide an extra aromatic taste.
Grate
one half of the potatoes on the coarse grater, the other half on the fine grater.
This is how you get the best result: The coarsely grated potatoes provide texture, the fine ones bond.
Squeeze out the potato mixture in portions between your hands to get the liquid out.
Catch the liquid in a small bowl, pour off the water - what remains is the
starch from the potatoes
, which you can add to the potato dough again.
Season with
salt
, ground
pepper
and
nutmeg
.
Stir everything well.
Heat
butter and oil
together in a skillet over medium heat.
The highly heatable oil protects the butter from burning.
It's best to put the potato dough in the pan with your hands and press it flat.
The hash browns shouldn't be too thick as the raw potatoes have to be cooked through.
Fry
the rösti in the pan until crispy.
Squeeze and turn it with a spatula so it cooks evenly.
When the hash browns are
golden brown
on both sides
, you can remove them and let them drain briefly on kitchen paper.
In the video: Kitchen trick from the professional - potato rösti super quick and easy
If you prefer to
prepare
several small or one
thick rösti
, that is of course not a problem.
Just make sure to turn down the heat and cook everything longer if you leave the potato dough thick in the pan: Otherwise the hash browns will burn on the outside and are still raw on the inside.
As you can see, hash browns are
the perfect recipe when you need
to cook
quickly
.
It's also a great recipe for using leftovers from
jacket potatoes from the day before
.
The preparation is not difficult at all and the result is deliciously crispy on the table.
(mad) * Merkur.de is part of the nationwide Ippen-Digital editors network.
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