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Dinner · Swiss · Weeknight
Rösti
This swiss classic works great together with fried eggs and steamed peas or spinach. Can be useful to get rid of leftover potatoes from the day before.
- 30 min hands-on
- 40 min total
- Serves 4
- about $4–7 a serving
- Vegetarian
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 800g (~1.5lb)potatoes (firm/waxy)
- 2carrots
- 500g (~1lb)peas or spinach
- 4eggs
- 2onions (medium size)
- butter
Method one step at a time, with timers in the app
- Shred raw or cooked (but cool) potatoes with a grater. The shreds should be
- Dice the first onion and mix together with potatoes. You can also add diced
- Heat up some butter in a large pan. Add your mix to the pan on high heat.
- Reduce heat to medium-high. Form the Rösti into a round cack. It should fill
- Add some more butter flakes around the inside of the pan to get it under the
- It can take quite a while for a nice crust to form. Check after roughly 5-10
- While the Rösti is cooking dice the other onion and the carrots. Steam
- Alternatively you can use fresh or creamed spinach.
- When you're satisfied with the browning, flip the Rösti and set the heat to
- When the Rösti crispness is to your liking, remove from pan and fry two
- Top Rösti with eggs and serve with the peas or spinach.
Allergens, with the fine print read
- ⚠Contains dairy, eggs.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by elias-pahls, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.