Berner Rösti Recipes

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Heat the butter and lard (or oil) in a frying pan. Add the diced bacon and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• 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.

Steps:

• Peel the parboiled potatoes, grate into thin strips and mix with the salt.
• Heat the butter and lard (or all butter) in a non stick 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 .

Steps:

• Cook the potato in their skins with the caraway seeds in salt water until tender.
• Douse the potato with cold water and peel them while they are still hot.
• Leave them covered overnight.
• Coarsely grate the potato.
• Cube the back into small pieces and fry them in the skillet.
• Add the potato and salt.
• Stir fry them until the bacon fat has been absorbed.
• Press the potato mix down in the pan to form and even cake.
• Fry until the underside is golden brown.
• Sprinkle on the milk and using a plate or lid turn the rosti.
• When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.
• Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).