Bernese rosti

[jimm]

I had some nice rosti from a sort of street vendor (actually an outdoor counter at a cafe) in Kleine Sheidegg (Switzerland) while I was away and have been looking for a good recipe. Recipes I've seen have the rosti like a pattie or 'pancake' ie all stuck together, but the rosti I had was more loose - kind of like a stir-fry - it was being kept warm in a big wok-like vessel and stirred from time to time. Of course I had a white pork wurst with it, and a cup of hot wine. I think I have a photo in my phone ...

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Does anyone have a good recipe for a such a concoction?

(the pic shows the right way up when clicked)

[HalcyonDaze]

I don't. But it looks good and I want to try it.

[poppy]

had a quick look yesterday - have no idea but think if you used an ordinary rosti recipe and instead of forming it into a pancake just keep it stirred. I think if doing it this way I would par boil the potatoes, cool then shred. The idea would be just to get the potato crisp and brown rather than trying to cook the potatoes at the same time.

Could be just a matter of trial and error before perfecting.

[Phar Lap]

The rosti recipe I use tastes delicious and looks like that - how it looks depends on how much you flatten it. The recipe I have uses potato and celeriac.

3 medium potatoes, unpeeled and halved
Small head celeriac (about 800g), peeled and quartered
3 T.spoons butter
3T.spoons olive oil
Sea salt and freshly ground black pepper

[jimm]

Phar do you cook the spuds etc before you grate them? Is there cheese and/or egg in the mix too?

[Phar Lap]

Feb 7, 2016 16:26:22 GMT -5 jimm said:

Phar do you cook the spuds etc before you grate them? Is there cheese and/or egg in the mix too?

Jim, sorry for not answering sooner. The recipe I use had neither egg or cheese.
Recipe Serves 4

1. Put the spuds and celeriac in a saucepan and cover with cold water.
2. Bring to the boil, then immediately remove from the heat and cover with a tight-fitting lid.
3. Set aside for 10 minutes. Drain well and let cool completely.

4. Grate potatoes and celeriac into a bowl with 1 teaspoon sea salt and some black pepper. Toss to combine.
5. Heat half of the butter and 1 tablespoon oil in a large non-stick frypan over high heat, swirling the butter around to cover the bottom of pan.
6. Add potato mixture and gently press down to form a large cake. Cook for 5 minutes over high heat.
7. Pour 1 tablespoon olive oil around the very edge of the pan and gently shake the pan often to prevent the rosti from sticking to the bottom. Reduce heat to medium and cook for 10 minutes, shaking the pan often.

8. Take a plate slightly larger than the pan. Place it on top of the pan and carefully invert the rosti onto the plate.
9. Add remaining butter and oil to pan, then carefully slide rosti back into the pan, cooked side up and cook for 10 minutes.

Put the frypan on the table and serve the rosti in wedges.

This is good with schnitzels. meats or sausages. Also good with roasted meats and chicken drumsticks. It's nice with thick pork sausages.

[jimm]

Thanks Phar - I'll give that a try.

[romily]

We eat something very similar at home (south Germany) and the potatoes are uncooked and grated, otherwise I guess it would get quite soggy? We mix it with some onions and speck.