The “Röstigraben” (Rösti ditch), which light-heartedly traces the difference in mentality between German-speaking and French-speaking Switzerland, does not extend to the kitchen.
Rösti, originally a farmers’ breakfast from German-speaking Switzerland, is now a Swiss national dish, highly popular on both sides of the Röstigraben. Each region has its own version. The Bernese, for example, are known for their crispy Rösti fried in butter.
- Slowly sweat 1 onion, chopped or sliced into thin strips, in the butter, before adding potatoes and cooking as above.
- Fry 100 g diced bacon until crispy, before adding potatoes and cooking as above.
- Top rösti with fried eggs.
|1 kg||waxy potatoes boiled in their skins the previous day, peeled – grate coarsely into a bowl|
|clarified butter||heat in a frying pan. Add potatoes, cook for approx. 5 minutes, turning occasionally. Press into a flattish cake shape with a fish slice or spatula, then leave to cook undisturbed over medium heat for approx. 15 minutes. Lay a flat plate upside-down over the frying pan and flip the rösti over onto the plate. Add a little more clarified butter to the pan and slide the rösti back in. Finish cooking the underside (approx. 15 minutes).|
Source: Myswitzerland, Photo: Winsconsin Cheese