Potato Rosti

Rösti ([ˈrøːʃti]) or Röschti is a Swiss dish consisting mainly of potatoes. It was originally a commonbreakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in most restaurants to replace the standard side dish of any given meal.

 Rösti is made with coarsely grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil is used for the frying. The grated potatoes are then shaped into rounds or patties, which come in different sizes, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Often rösti is simply shaped inside of the frying pan. They are most often pan-fried, but can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is often considered to be a regional touch.

Today's recipe is very simple to make and relish on a lazy sunday morning.

Preparation time : 10 mins
Cooking time : 20 mins
Serves : 2

Ingredients: 

2 large / 1 cup grated potatoes

1/2 cup fine chopped onion

1/4 cup grated cheddar cheese

2 tbsp chopped coriander / parsley

3 / 1 tbsp chopped chillies

1/4 tsp crushed pepper (optional)

salt to taste

2 tbsp olive oil/ butter

Method : 

1. Peel and grate potatoes, rinse in water and squeeze out the water. This process is very important to remove all moisture and also starch.
2. Mix all ingredients i.e. potatoes, onion, chilli, cheese, salt, pepper and parsley/coriander.
3. Pat it on pan using wet fingers to form a 6" disc. Be careful with the hot pan if you feel too hot remove from fire and spread the rosti.
4. Drizzle oil on the sides, cover and cook for 5 mins. Remove the lid and let it cook till golden brown
5. Turn and cook till golden brown on both sides. If you are confident that you can flip without breaking do so or else use a plate. Put a plate on pan and invert the pan, then slowly slide the inverted rosti.

Serve Rosti with cheese slice on top or with creme fresh or without any accomplishment.

Sending this link to:

• Lisha Arvind of Nandoo's Kitchen for the event Healthy Breakfast.
• Shruti J of Cooking with SJ for the event Bachelor Cooking
• Vardhini's Blog Cooks Joy - Event Under 30 mins