diff options
| -rw-r--r-- | src/roesti.md | 32 |
1 files changed, 18 insertions, 14 deletions
diff --git a/src/roesti.md b/src/roesti.md index c3c693faf..233a14fb9 100644 --- a/src/roesti.md +++ b/src/roesti.md @@ -1,7 +1,7 @@ # Rösti -Usually cooked to get rid of leftover potatoes from the day before. -This swiss classic works great together with fried eggs. +This swiss classic works great together with fried eggs and steamed peas or spinach. +Can be usefull to get rid of leftover potatoes from the day before. Serves: 1 @@ -9,23 +9,27 @@ Cooking time: ~45 minutes ## Ingredients -- ~500g (~1lb) potatoes (firm/waxy) -- 2 eggs -- 1 onion (medium size) +- ~800g (~1.5lb) potatoes (firm/waxy) +- 2 carrots +- 500g (~1lb) peas or spinach +- 4 eggs +- 2 onion (medium size) - butter ## Directions -1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. +1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though. 2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder. -3. Dice the onion and mix together with potatoes. Add your seasonings here. The typical ones are of course salt, pepper, and nutmeg. -4. heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring. -5. reduce heat to medium-low. Form the Rösti into a puck. Depending on how soft you want it inside adjust the thickness. I recommend something around 1 - 1.5cm (~1/2") for a softer Rösti. -6. add some more butter flakes around the brim of the pan to get under the Rösti. -7. The browning process can take quite a while. Usually I'm not at the stove while it's cooking. Check after roughly 10-15 minutes for browning. -8. When you're satisfied with the achieved browning, flip the Rösti. A plate can be useful here to put on top of the Rösti in the pan. -9. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes. -10. Top Rösti with eggs and serve. +3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here. +4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring. +5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti. +6. Add some more butter flakes around the inside of the pan to get it under the Rösti. +7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning. +8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up. +9. Alternatively you can use fresh or creamed spinach. +10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan. +11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes. +12. Top Rösti with eggs and serve with the peas or spinach. ## Contributors |