Untitled Document
Header
 
OUTDOOR COOKING HOME>SALADS AND SIDES>TRADITIONAL SWISS ROSTI RECIPE
Home page
Outdoor cooking blog
Contest winners
Contest stats
Submit a recipe
Contest rules and guidelines
Beef, pork & lamb recipes
Grilled fish & seafood recipes
Grilled chicken recipes
BBQ sauces
BBQ marinades
Dutch oven recipes
Salads
Casserole recipes
Egg recipes
French toast recipes
Pancake recipes
Outdoor cooking tips
Contact us
Sitemap
RSS IT!
My Yahoo! RSS button
spacer
spacer

Traditional Swiss rosti recipe

Rosti is a traditional Swiss dish, a type of fried potato pancake that seems more popular over there than French fries. There are probably as many rosti recipe variations as there are Swiss cooks, and depending on your preferences you can add onion, sliced garlic, bacon or wherever your mood takes you. The rosti can be eaten on its own or served with a continental sausage (wurst) and mustard.

This recipe has a printer friendly version without all the text and ads, as do most of the other recipes on the site. Simply click on 'Print recipe' or the printer icon directly below, or just share it with a friend.

Download printer-friendly version Print recipe
recipe with a friend

Traditional Swiss rosti

Serves 4

Ingredients:

BULLET 3 lbs potatoes
BULLET 1 egg, beaten
BULLET 6 tablespoons butter
BULLET 2 tablespoons sunflower oil
BULLET 8 ounces Swiss cheese, grated
BULLET Salt and ground black pepper to taste
BULLET 1 tablespoon finely chopped parsley

Preparation:

bullet Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
   
bullet Once cool, peel and grate potatoes. Mix in beaten egg, salt, pepper and herbs.
   
bullet Melt half the butter and heat 1 tablespoon oil in large nonstick skillet.
   
bullet

Add a layer of potatoes and flatten it into a layer in the pan.
Top with a layer of cheese and repeat

   
bullet Sauté at low to medium heat until bottom layer becomes brown and crispy, and turn onto a plate
   
bullet Melt the remaining butter and return rosti to skillet. Sauté until the second side is crispy.
   
bullet Serve immediately


Follow us on twitter
Bookmark and Share
SEARCH OUTDOOR-COOKING.COM:
spacer
Enter the recipe contest

TOP RETURN FROM TRADITIONAL SWISS ROSTI RECIPE TO SALADS AND SIDES
OUTDOOR COOKING HOME | RECIPE BLOG | RECIPE CONTEST

HAMBURGER | BEEF, PORK & LAMB | FISH & SEAFOOD | CHICKEN | SAUCES | MARINADES | DUTCH OVEN | SOUP | SALADS

| CASSEROLES | EGGS | FRENCH TOAST | PANCAKES

GRILLING TIPS | CONTACT US | SITEMAP | PRIVACY POLICY

 
 Copyright © 2007-2010 - Outdoor-Cooking.com
Powered by sbi