The Spiker 2018 European vacation (and recipe sharing) continues with a “Part 1” visit to Lucerne Switzerland where almost every meal includes Traditional Swiss Rosti!
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The Hills Are Alive!
We left the beautiful beaches of Italy for the incredible mountains and lakes of Switzerland. I have truly never seen a more majestic landscape. We took gondolas up to the top of Mount Pilatus…
…and were rewarded with an unbelievable view!
We hiked through gorges with the most beautiful ice blue rivers…
…where we came upon spectacular bridges, mountainside sculptures and water falls!
And Then We Ate!
The food in Switzerland was better than I expected! In Lucerne we found plenty of amazing restaurants like Garten Haus 1313 where they serve fresh, organic, family style meals that had a fresh take on traditional Swiss food. It was there that we fell in love with rosti.
What is Rosti?
Rosti is similar to American hash browns but rosti is cooked giant pancake style, sort of like a giant potato fritter. Look at that crispy potato goodness!
Crispy Outside, Creamy Inside!
The secret is cooking rosti is cooking the first side covered with a lid or foil until crispy, then carefully turning and cooking the second side without the lid to golden perfection! We can’t get enough of rosti. Thank you Switzerland! Be sure to come back next week for Switzerland Part Two…Paella! Yes, Paella is a Spanish dish…I’ll explain next week.
The Recipe: Traditional Swiss Rosti!
What you need: you will need a good non stick pan, see my favorite choices in safe, non toxic, non stick pans! You will need a food processor or box grater to grate potatoes.
Traditional Swiss Rosti!
Yield 4 servings
A traditional Swiss Rosti that is Whole 30 compliant! Serve for breakfast lunch or dinner with a side of Brats! NOTE: while I love cast iron because it browns so well, you may want to use a lighter non stick pan for this recipe. At one point you have to flip the potatoes and that can be tricky in a heavy pan.
3 tablespoons olive oil, butter or ghee, divided
6 green onions, roots trimmed, sliced (sometimes called spring onions or scallions)
1 1/2 pounds russet or Yukon gold potatoes, peeled and grated
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Trim and slice green onions, separating 1 tablespoon of greens for garnish
Heat a non stick pan on med-high heat
Add 1tablespoon olive oil, butter or ghee
When pan is hot add all the onions except reserved garnish
Cook for five minutes, stirring frequently
Place onions into large bowl, don't clean pan
Peel, then coaresly grate potatoes using a food processor or box grater
Squeeze potatoes between paper towels to remove excess moisture (you may have to do this 2-3 times)
Add potatoes to bowl with onions, stir, add sea salt and pepper, stir again
Reheat pan on medium heat, adding more olive oil, butter or to coat entire bottom of pan. When pan and oil are very hot (but not smoking) add potato mixture, use spatula to form into a nice disc, pressing on the top to flatten
Cook for ten minutes, covered with lid or foil, and rotating every few minutes to avoid hot spots
Remove lid/foil and cook for 4-5 more minutes or until rosti is nice and golden on bottom
Carefully work a spatula under the edges to loosen rosti, then place a plate over pan and using oven mitts carefully turn pan over so rosti ends up on the plate. If needed add a little more olive oil, butter or ghee to pan and slide rosti cooked side up back into pan
Cook, covered for five more minutes, then uncover and cook for five more minutes or until second side is golden brown. Add more sea salt and pepper if desired. Garnish with remaining inions and serve!
Courses side dish
MAY I PLEASE ASK A FAVOR?
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