Name: Rosti
Yield: 4
Cuisine: Switzerland
Ingredients: 1 3/4 lb (800 g) waxy or all-purpose potatoes; 3 tbsp butter or oil; 1 small onion, grated (optional); Salt and pepper; 1/2 cup grated Gruyere (optional); Eggs or sausages to serve

Where it comes from

Rosti started as a farmers' breakfast in the German-speaking part of Switzerland and became a national dish. It is served with eggs, sausages, cheese or slices of veal in cream sauce.

Explore the cuisine of Switzerland.

Recipe

Make Rosti at home

Serves 4Time 50 minutes (plus chilling)

Ingredients

1 3/4 lb (800 g) waxy or all-purpose potatoes
3 tbsp butter or oil
1 small onion, grated (optional)
Salt and pepper
1/2 cup grated Gruyere (optional)
Eggs or sausages to serve

How it's made

Boil the whole potatoes in their skins for 10 minutes, cool, then chill several hours (or overnight).
Peel and coarsely grate the potatoes; season with salt and pepper.
Heat half the butter in a nonstick skillet over medium heat.
Add the potatoes in an even layer and press gently into a cake.
Cook 12 minutes without moving until the base is golden.
Slide onto a plate, add the remaining butter to the pan, flip the rosti back in and cook 10 minutes.
Serve hot, topped with an egg or cheese.