International Recipes
Swiss Fried Potatoes (Rosti)
Yield: 6 servings
Ingredients
- 1 1/2 pounds russet potatoes
- 2 tablespoons all-purpose flour
- 1/2 teaspoon each salt and pepper
- 6 ounces (1 1/2 cups) Edelweiss Emmentaler cheese or Deppeler’s Swiss cheese, shredded
- 8 green onions, chopped
- 6 thick cut bacon strips, cooked and crumbled
- 4 tablespoons olive oil, divided
- Additional cooked, crumbled bacon and chopped green onions
- Sour cream
Instructions
- Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 20 to 22 minutes or until potatoes are just tender. Drain. Cool completely.
- Peel potatoes; transfer to a large bowl. Cover and refrigerate overnight.
- Shred potatoes; return to the bowl. Toss with the flour, salt and pepper. Stir in the swiss, green onions and bacon.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add potato mixture, pressing into an even layer. Cover and cook until the bottom is golden brown and crisp, about 8 to 12 minutes.
- Gently run a spatula around sides and underneath the rösti. (Pan will be hot!) Place a large plate over the skillet. Carefully flip rösti onto the plate.
- Warm remaining olive oil in the same pan over medium heat. Carefully slide rösti into the skillet. Cover and cook for 8 to 12 minutes longer or until bottom is golden brown.
- Gently run a spatula around sides and underneath the rösti; slide onto a serving plate. Sprinkle with additional bacon and green onions.
- Serve with sour cream.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin