This recipe is taken from my book Perfect Parties
A Swiss favourite is crispy rösti, used as a canvas for a variety of different toppings or to accompany and mop up delicious sauces. You can add spring onions, chopped bacon or ham, or even cheese to your rösti if you like. It is often served in Switzerland with a fried egg on top (spiegelei) and some melted cheese – real comfort food! In this recipe, the rösti is made into individual portions and garnished. Note: The onions sometimes make it difficult for the rösti to stick together but they add lovely flavour.
500g waxy potatoes, washed
8ml salt salt and freshly ground black pepper, to taste
½ medium onion, very finely chopped, or 3 large spring onions, finely sliced (optional)
15ml chopped fresh herbs (e.g. chives or parsley)
1 egg, lightly whisked
± 60ml cake flour
± 60ml cooking oil
± 20g butter sour cream (or cream cheese),
slices of smoked salmon (or scrambled eggs), dill and wedges of lemon for serving
1. Bring enough water to the boil for it to cover the potatoes completely. Plunge the potatoes into the boiling water, add salt and cook for 10 minutes. Drain and peel the potatoes. 2. Grate the potatoes using the coarse side of a grater. Season and add the onion, chopped herbs and egg, then mix well. Stir in just enough flour to bind the mixture and to form little potato patties. Coat your hands with a little dusting of flour to prevent them from getting too sticky. 3. Heat the oil and butter in a non-stick frying pan. Take heaped tablespoonfuls of the mixture and shape into rounds, then fry until golden-brown underneath (don’t flip them until they are golden-brown). Turn over and fry the other side. Lift the rösti out of the pan and place on a plate lined with paper towel to drain off any excess fat. 4. Serve with sour cream (or cream cheese), smoked salmon and dill, with a wedge of fresh lemon. Crack a little more black pepper over the top of each rösti.