in Switzerland

Bernese Rösti

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 tsp caraway seeds
  • 125 g bacon, fattier
  • 2 tbsp milk
  • Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the potatoes with their skins on in salted water to which you have added the caraway seeds, then rinse and peel them while still hot. Cover and let stand overnight. Then coarsely grate the potatoes. Finely dice the bacon and fry in a pan. Add the potato mixture, season with salt, and toss until the potatoes have absorbed all the fat. Press the bacon and potato mixture together to form a flat cake, ensuring it evenly covers the bottom of the pan. Fry until the underside is golden brown, then drizzle with milk and turn the potato cake over using a plate or lid. When the other side is also golden brown, remove the rösti from the pan, place it on a warmed platter, and serve hot. Rösti goes well with all pan-fried meat dishes, but also with game.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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