John Myers
Ingredients for 2 servings:
- 1 kg potatoes, waxy
- 1 egg(s)
- salt and pepper
- nutmeg
- Oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
from raw potatoes
Peel the potatoes and coarsely grate them. Squeeze out the liquid using a cloth. Mix the mixture with the egg, half a teaspoon of salt, half a teaspoon of pepper, and a good pinch of nutmeg. Press everything into a flat flatbread in an oiled pan and fry uncovered until the underside is well browned. Turn the rösti using the pan lid or a plate. If you’re well-practiced, you can do this without any tools with a good flick in the air. Now brown the other side in the same way. Cut the rösti in half once or twice in the middle. They go particularly well with schnitzel (perhaps Zurich-style). Alternatively, spread the rösti with beetroot syrup or simply serve with fried eggs.
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