recipes

Swiss Style Rosti Potato Cake

March 18

There seems to be a lot of difference in opinion in whether to use floury or waxy spuds – I like waxy as they hold their shape and you can see the strands. This is a nice twist to a traditional rosti.

30 mins
Serves 2

Method

Grate the potatoes on a coarse grater on a kitchen towl.
Using the towl, squeeze out as much liquid from the potatoes as possible.
Preheat the oven to 200ºC/400F/Gas mark 6. Heat half the oil and butter in a heavy based frying pan (cast iron is best) then add the grated potato between the pans and press down.
Cook very gently for about 10 minutes, loosening the rosti after a couple of minutes so it doesn’t stick and becomes golden brown all over.
Season with salt and pepper and place in the oven for about 20 minutes to finish cooking.
Add the ham and cheese on top of the potato and place under the grill until the cheese has melted and turned golden.
Serve with cornichon and silverskin, pickled onions and a runny fried egg

1.3 lbs waxy potatoes

2 tbsp olive oil

2 tbsp butter or goose fat

4 oz air-dried ham

4 oz raclette cheese

1/2 cup cornichons

1/2 cup silverskin pickled onions,

Runny fried egg, to serve

Salt and Pepper

600g waxy potatoes

2 tbsp olive oil

2 tbsp butter or goose fat

110g air-dried ham

100g raclette cheese

90g cornichons

90g silverskin pickled onions,

Runny fried egg, to serve

Salt and Pepper

You'll Need

Medium pot

Grater

Heavy based, oven proof frying pan

If you make this recipe, be sure to tag your photo #DonalSkehan

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recipes