ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/04/potatoes-411975_640-400×4001.jpg”>I learned to love this national dish when I lived in Geneva, Switzerland. There was a café which offered it with multiple toppings – sort of like a savory version of an ice cream sundae! This is good for breakfast, lunch, or dinner, and outstanding on a ski trip, when its heartiness is especially appreciated. The basic dish is made with no bacon; and the Swiss usually make fry the potatoes in lard or butter. As fond as I am of bacon, I love it adding it and emphasizing the flavor by frying in the bacon fat.

Rosti

2015-04-14 05:51:56

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Ingredients

1. 2 lbs. waxy potatoes*
2. 4 TB butter, lard, or bacon grease
3. ¾ tsp. salt/pepper
4. 3 slices bacon, diced
5. 1 small onion, diced

Instructions

1. Boil potatoes in a large amount of salted water and cool, preferably the night before. They should be thoroughly chilled before proceeding. Peel and grate on the largest holes of a grater into a large bowl.
2. Cook the bacon in a large heavy skillet, remove, and add to the potatoes. Being careful not to crush the potatoes, with a fork toss together with the onion, salt, and pepper.
3. Melt the butter or lard in the same pan with the bacon drippings, and add the potato mixture. Press with a broad spatula into a flat cake.
4. Cook about 15 to 20 minutes over low heat until a golden crust appears on the bottom.
5. Shake the pan occasionally to prevent sticking.
6. Turn onto a hot serving dish crusty side up.
7. Serve immediately.

Notes

1. This is a meal in itself, but it’s even better topped with any combination of sautéed onions, grated Gruyère cheese (cover and allow to melt briefly), and/or a fried egg.
2. * Yukon Gold are excellent in this dish.

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