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Drop it like it's hot: How to (finally) nail the perfect potato rosti

The spud hack that will transform you into brunch royalty

Judy Cogan posted in Kitchen Gadgets

1y ago

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The potato rosti is a delicious fried fritter best served as brunch with a perfectly poached egg on top. But just like the tricksy poached egg, making a decent rosti at home can be a bit of a faff. More often than not we end up with a burnt eggy potato mess in a pan. And so, we are left wondering why we didn't just have toast.

The rosti originates from Switzerland and was once a simple peasant dish eaten by workers in Bern, before the rest of the country and later the world took a shine to it too. Many Swiss now consider it their national dish, but with such humble beginnings and ingredients in mind (mainly spuds), the rosti is a dish that's eternally difficult to nail.

Until now that is...

While the Swiss keep the secret of a perfect rosti close, we are here to show you how it can be achieved. All you need is the Tefal OptiGrill Elite. The grill is slick and hi-tech, but really easy to use. We just love the "searing boost mode" which allows you to add restaurant-worthy grilling marks to your rosti, a nice touch for a cook who wants the world to know they're winning at life.

It also measures the thickness of your food to cook different ingredients perfectly and has a digital interface that counts down to tell you when your food is done. No more guess work for you! Welcome to the brunch elite. The only thing left to do now is pin down the perfect poached egg.

The Potato Rosti

Pimp your brunch with a rosti made simple

Cook time15min

Serves4

CuisineSwiss

MealBrunch

Ingredients

1kg potatoes
1 onion
2 tablespoons of flour
2 eggs
2 tablespoons of chopped parsley
Salt & pepper

Instructions

Turn on the grill. Lightly oil the plates. Select the program and press OK.
Peel and finely grate the potatoes and onion, squeeze hard between your hands to remove their water. Mix with the flour, eggs, parsley, salt and pepper.
As soon as the preheating is complete, put 4 large spoonfuls of the mixture onto the grill to form 4 patties 2 to 3 cm thick and close it.
Cook the rostis according to the instructions on the screen. Do the same with the rest of the mixture.

Recipe Notes

Serve the rostis as a side dish. You can also serve them for brunch with cream mixed with chopped herbs and smoked salmon, for example.

Recipe by

Tefal