Few dishes can rival the simple, soul-satisfying appeal of grated potato fried until golden. Whether you know it as rösti, latkes, or hash browns, this crispy creation is a strong contender for the title of world's greatest comfort food.
The Humble Origins of a Swiss Classic
The classic rösti is a Swiss dish with roots stretching back to the 16th century. Originally, it served as a hearty, energising breakfast for farmers working the land. There is no single, definitive master recipe, and a variety of methods can yield an excellent result. The hallmarks of a good rösti are a crisp, golden exterior and a soft, yielding centre.
Some cooks swear by parboiling whole, unpeeled potatoes before grating. This technique helps the cooked potato become starchy, which binds the rösti together beautifully. Others prefer to grate raw potato, taking care to wring out any excess liquid before it hits the pan. You can add grated onion for extra flavour, and both floury and waxy varieties of potato will work well.
A Contemporary Twist on a Timeless Dish
This week's recipe offers a deliciously untraditional take on the classic. It combines regular white potatoes with sweet potatoes, introducing a subtle sweetness and vibrant colour. Finely sliced spring onions and a generous helping of grated halloumi cheese are added to the mix, creating a rösti that is exceptionally tasty and satisfying.
The finished dish is incredibly versatile. It makes a superb base for poached eggs, a perfect partner for smoked salmon, or a hearty companion to a grilled smoked sausage. The only absolutely non-negotiable item is a good quality non-stick frying pan, as this prevents the mixture from sticking during the crucial cooking process.
Method: How to Make Your Perfect Rösti
Begin by coarsely grating the unpeeled white potatoes. Place them in a sieve, toss with half a teaspoon of salt, and set them aside. Next, grate the unpeeled sweet potatoes and the halloumi directly into a large mixing bowl. Add the finely sliced spring onions.
Take the grated white potato and tip it into a clean tea towel or a double layer of kitchen paper. Squeeze firmly to remove as much liquid as possible. Add the dried potato to the mixing bowl with the other ingredients, season with a grind of black pepper, and toss everything together until well combined.
Heat one tablespoon of oil and a knob of butter over a medium heat in a non-stick frying pan (roughly 25cm in diameter is ideal). Add the rösti mixture, pressing it down firmly with the back of a wooden spoon. Cook for 10 minutes, undisturbed, until a deep golden crust forms on the bottom.
Carefully invert the rösti onto a plate. Add another small glug of oil to the pan, then slide the rösti back in, uncooked side down. Cook for a further 10 minutes. Finally, slide the finished rösti onto a chopping board and allow it to cool for about 5 minutes before slicing and serving.
