Berner Rosti (Bernese Fried Potatoes)

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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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