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Name: Roesti (Swiss-Style Potato Cake)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 3/4 lb Potatoes (see below); 3 oz Butter or lard or bacon fat; 1 1/2 tb Water or milk

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INGREDIENTS

1 3/4 lb Potatoes ; (see below)
3 oz Butter ; or lard or bacon fat
1 1/2 tb Water ; or milk

INSTRUCTIONS

This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Dont let them brown. Also note that in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding potatoes. You wont need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it.

NOTES

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Roesti (Swiss-Style Potato Cake)

1 3/4 lb Potatoes (see below)
3 oz Butter or lard or bacon fat
1 1/2 tb Water or milk

This is a favorite dish of German-speaking Switzerland. Besides being  served as a side dish with meat or fish, it is sometimes eaten on its own,  for lunch or even breakfast, with milky coffee.    The potatoes should be boiled in their jackets the day before. These should  be waxy potatoes of the potato-salad kind. The next day, peel them and  grate them on the coarsest blade of the grater. Heat a large heavy frying  pan, and let the fat get hot: then put in the potatoes, sprinkle with salt,  and fry, turning them constantly. When they have soaked up the butter or  whatever, add more. Now form a "cake" by pushing the potatoes from the  edges of the pan into the middle and flattening down the top. Sprinkle with  the water or milk, reduce heat, and cover with a lid or inverted dish.  Shake the covered pan occasionally to keep the potatoes from burning, and  leave on low heat for at least 15 minutes. The potatoes must stick  together, but not to the bottom of the pan. When cooked, turn the cake out  onto a plate, bottom side up, and serve. (Or alternately, brown the other  side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before  adding thte potatoes. Dont let them brown. Also note that in this version,  the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before  adding potatoes. You wont need any extra salt. (3) Sprinkle cooked  potatoes with grated cheese before serving, and heat it briefly in the oven  to melt it.

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 4

Calories: 456
Calories from Fat: 312 (68%)

Amt Per Serving		% DV

	Total Fat 34.7g	46 %
	Saturated Fat 21.9g	109 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 1.4g
Cholesterol 91.4mg		28 %
Sodium 256.8mg		9 %
Potassium 835.4mg		22 %
Total Carbohydrate 34.3g		10 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 30g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 456

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