Zurich Rosti 🥔

Zubereitung

1. 1

   Boil the potatoes in their skins until just cooked through but still holding shape — about 20 minutes depending on size — then cool completely, ideally overnight.

2. 2

   Peel and coarsely grate the cold potatoes onto a towel and squeeze out any excess moisture; this dryness is what makes them crisp.

3. 3

   Season the strands lightly with salt, pepper and a grating of nutmeg; in the Zurich version, work in a spoon of soft butter so it binds like a cake.

4. 4

   Melt butter with a little oil in a heavy pan, add the potatoes in an even 2 cm layer and press flat; cook over medium heat 8 to 10 minutes until the base is deep golden.

5. 5

   Slide the rosti onto a plate, invert it back into the pan with another knob of butter and fry the second side the same way.

6. 6

   Cut into wedges and serve hot, traditionally topped with a fried egg with a runny yolk for dipping.