BERNER ROSTI - ROSTI WITH BACON
There are many, many kinds of rosti recipes and they can be made from raw potatoes, cooked potatoes and with or with meat and cheese. Very versatile dish. The potatoes are best if cooked the day before.
Provided by Deantini
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes, grate or cut into thin strips and mix with the salt.
- Heat the butter and lard (or oil) in a frying pan. Add the diced bacon and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
- Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
- Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.
BERNER ROSTI (BERNESE FRIED POTATOES)
For this dish the potato should be cooked the day before you are going to use them. Very nice side dish but sometimes takes practice to get the crispy on the outside and doneness in the centre. There are many varieties of Rosti depending the region or city you are from. The Bern variation is the best known and has been offered by international hotel and restaurants.
Provided by Marlitt
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potato in their skins with the caraway seeds in salt water until tender.
- Douse the potato with cold water and peel them while they are still hot.
- Leave them covered overnight.
- Coarsely grate the potato.
- Cube the back into small pieces and fry them in the skillet.
- Add the potato and salt.
- Stir fry them until the bacon fat has been absorbed.
- Press the potato mix down in the pan to form and even cake.
- Fry until the underside is golden brown.
- Sprinkle on the milk and using a plate or lid turn the rosti.
- When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.
- Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).
Nutrition Facts : Calories 324.5, Fat 14.6, SaturatedFat 4.9, Cholesterol 22.3, Sodium 277.8, Carbohydrate 40.5, Fiber 5.2, Sugar 1.8, Protein 8.6
POTATOES RöSTI
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride in homes all over Central Europe. In our home, few things raise bigger enthusiasm than the smell of rösti cooking when András walks through the door.
Provided by Sarah Copeland
Categories Potato Breakfast Brunch Side Bake Vegetarian Dinner Root Vegetable Advance Prep Required Mandoline Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F/200°C/gas 6.
- Cut the potatoes into thin matchsticks using a julienne attachment on a mandoline or food processor. Or, cut into thin rounds and use a sharp knife to cut the rounds into strips {more time consuming, but it works!}
- Heat the butter and olive oil in an 8-in/20-cm ovenproof cast-iron or non-stick frying pan, over medium heat. Add the rosemary to the potatoes, and season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are soft and a few pieces are brown. At this point, the potatoes should have settled into a round flat pancake.
- Transfer the potatoes in the skillet to the hot oven to bake until the top and bottom are golden and crispy and the center is soft but cooked through, about 30 minutes. Remove from the oven and slide out of the pan onto paper towels/absorbent papers. Slide onto a baking sheet/tray and continue until the top and bottom are cooked to a deep golden brown, about 10 minutes more. Serve in wedges or whole on a plate in the middle of the table for breaking and nibbling.
BERNER RöSTI
Rösti often spelled Röschti in Switzerland according to the Swiss German consisting mainly of potatoes, similar to hash browns Many Swiss people consider rösti a national breakfast dish. It is more commonly served to accompany other dishes such as Cervelas or Fleischkäse. The basic Rösti consists of nothing but potato, Berner has added bacon.
Provided by Rita1652
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the parboiled potatoes, grate into thin strips and mix with the salt.
- Heat the butter and lard (or all butter) in a non stick frying pan. Add the diced bacon and potato and fry gently, stirring frequently.
- Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
- Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve .
Nutrition Facts : Calories 215.1, Fat 10.7, SaturatedFat 5, Cholesterol 18.2, Sodium 476.1, Carbohydrate 26.6, Fiber 3.3, Sugar 1.2, Protein 3.8
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