Basic recipe: Rösti
Preparation and cooking: approx. 50 min. Side dish for 4 people
1 kg
potatoes boiled on the previous day
(waxy variety)
1 tsp.
salt
clarified butter for frying
Testing whether potatoes are boiled:
All the potatoes are boiled (soft) if you can stick
a sharp knife into the largest potato without any
resistance.
Portion: 208 kcal, fat 2 g, carb. 43 g, protein 5 g
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1. Halve the boiled potatoes, press them through
the Rösti Maker, collect in a bowl and season
with salt.
2. Heat the clarified butter in a pan. Reduce the
heat, add the potatoes and fry for approx. 5 min.,
turning occasionally. Shape the rösti into a cake
with the aid of a fish slice, do not disturb any
more and fry in the uncovered pan for around a
further 15 min. at a medium heat.
3. Place a flat plate on the pan and tip the rösti onto
the plate. Add a little butter to the pan, slide the
rösti back into the pan and fry uncovered for
about 15 min. until finished.
Bacon rösti with fried eggs
Preparation and cooking: approx. 1 hour
1 kg
potatoes boiled on the previous day
(waxy variety)
150 g
frying bacon rashers, thinly sliced
1 tsp.
salt
a little pepper
clarified butter for frying
1
onion, in thin strips
4
rashers of bacon
4
fresh eggs
Portion: 475 kcal, fat 30 g, carb. 32 g, protein 17 g
1. Preheat the oven to 60 degrees, and preheat the
dish and plates.
2. Prepare the rösti according to the adjacent basic
recipe with the addition of 150 g frying bacon
rashers.
3. Remove the rösti, keep warm and add a little
butter to the same pan.
4. Fry the onion for about 10 min., turning
occasionally, then keep warm. Fry the bacon
slowly until crispy, remove and keep warm. Crack
the eggs consecutively, slide into the pan and fry
for approx. 2 min. at a low heat. Distribute the
fried eggs over the rösti, then garnish with onion
and bacon.
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