To make Rösti you will need:
- 3 or 4 medium potatoes (Russets or Yukon Gold work well)
- 1 medium onion, chopped
- Salt, to taste
- A grater
- A non-stick or cast iron frying pan
- A plate that barely fits inside the pan.
- Grate the raw potatoes into a bowl, with a large-holed grater.
- Use a non-stick skillet. Melt 2-4 tablespoons of butter in the pan. Saute onions until somewhat tender.
- Add grated potatoes and salt. Cook over medium heat several minutes, stirring two or three times to coat the potatoes evenly with butter.
- Then pat the potatoes into a cake with the spatula and let cook for 10 minutes. Cover and cook for another 5-10 minutes.
- When the bottom of the potato cake is golden brown, place the plate on the potatoes and invert the pan, holding onto the plate. Remove the pan and set it back on the stove. Add another tablespoon or so of butter and let it melt.
- Slide the rösti back into the pan, golden side up, and cook for about 15 minutes, pressing down once or twice to make the pancake stick together a little more. You can cover the pan to ensure the potatoes are cooked in the middle, but remove the cover at least 5 minutes before the end, so that your pancake is crispy on the outside.
- Slide rösti onto plate and serve by cutting into wedges.
- Season with salt and pepper to taste.
Serve as a side dish with ham and salad...and call it dinner. Or, make it the main course and top with a sunny-side-up egg. Any way you serve it, you can't go wrong!
A cast iron pan seemed like the perfect cooking utensil for rösti...but I soon found out that my 'almost new' pre-seasoned cast iron skillet required a little more seasoning! Once it was coated with a thick layer of potatoes...I switched to a non-stick pan. I'm sure Pierre's mom used cast iron...but my Canadian version is cooked in a T-fal pan.