I am thinking that everyone in the world knows how to make Rösti. It is a traditional Swiss recipe that is commonly served at breakfast. It looks like a giant crunchy potato pancake made in a skillet from a mound of potatoes, butter, salt and pepper. I only just discovered this delicacy and “The Big Guy” often asks for Rösti when he is frisky for some variety at the dinner table. Rah! Rah!

Yukon Gold and Russet potatoes are a waxy variety of potato that will give you a golden, crisp and flavourful Rösti to accompany sausages, salmon, schnitzel, roast chicken or topped with a fried egg at breakfast. The most important part of the whole process is to make sure you have pressed all the liquid out of the potatoes after you grated them. The second most important part is to find a plate or cutting board that is larger than the opening of the top of the skillet. It’s important!

Ingredients

6 large potatoes, peeled 

1/4 cup salted butter - divided

1/2 tsp salt

pepper

Method

1. Use the coarse grater and grate half the number of potatoes onto a clean cloth then wrap, wring and press the liquid out of the grated mass. Repeat with the second mound of grated potatoes. 
2. Transfer the grated potatoes to a bowl and mix in 1 Tbsp of melted butter, ½ tsp of salt and some pepper.
3. In a 9” non-stick skillet over medium-high heat, melt 2 Tbsp of the butter. With a spatula, spread and press the potato mixture into the bottom and out to the sides of the skillet. 
4. Cover and cook 10-12 minutes until the edges begin be golden brown.
5. Move the skillet off the heat, cover the skillet with the face of a 11” plate and flip to turn the rösti out on to the plate. (Cutting board could be used but be mindful of any hot butter from the skillet.) 
6. Heat the remaining amount of butter then slide the rösti back into the skillet.
7. Continue cooking over medium heat for 10 minutes or until the rösti is crispy and golden and the edges are a bit crunchy.
8. Slide the rösti onto the plate then cut it in 6 wedges. 
9. Serve with sour cream, parsley flakes, squeeze of lemon or a sprinkling of parmesan cheese.