I’ve been back from Switzerland for two weeks now, and I must admit, there’s some food that I can’t get out of my head. I thought I’d introduce you all to some more Swiss food favorites, since I’m craving them something fierce. In the next several days, I’m going to do posts featuring a Swiss food and a recipe for preparing it. Bon appetite!
First off, let’s talk about potatoes. I thought the Irish loved potatoes, but if you ask me, the Swiss are the ones that have the most uses for them. In particular, they use them in Rösti, their national hashbrown like dish that’s served at any meal.
Chris and Chari took me to an authentic Rösti restaurant, where it was the main menu item. I got to experience the different ways the dish is served. The pictured version has ham and Appenzeller cheese in it. Yum. But, I saw versions with chopped onion and diced bacon. The Zurich version adds cumin and onion. It’s also very common to add fried eggs on top.
If you’re a cook like me who likes to find creative ways to use leftovers, this might be a good recipe for you. Let’s say that one night you do steak and boiled potatoes. A couple nights later, you can use the leftover potatoes in a Rösti that will be a very different dish.
Here’s how to make Rösti
Boil unpeeled potatoes and refrigerate to cool, preferably overnight. The next day, grate them with a course grater. Now, the fun part. Heat a heavy skillet with butter or lard over medium heat (nobody said this was low fat). Press down the grated potato firmly with a wooden spoon. The challenge is to flip the whole thing to brown the other side. Chari suggests sliding it onto another plate. You’d mix in the onions or other ingredients prior to browning. As you can see from the version I ate, the cheese can be melted on top, but it’s often chopped into little slices and cooked in the potatoes as well. Serve piping hot.