Publications
Makes: 4 x 23cm röstis
Preparation time: 1 hour
Cooking time: 20 minutes
• 1.5 kg potatoes
• 2 ml salt
• 125 g streaky bacon, chopped
• 30 ml butter
1 Place the potatoes in a pot and cover with cold salted water. Bring to the boil, then reduce the heat and allow to simmer for about 10 minutes. Drain the potatoes and peel as soon as they’re cool enough to handle. Then roughly grate the potatoes.
2 Fry the bacon in a pan using half of the butter until all the fat has rendered. Spread the grated potatoes and bacon in a thick layer in the pan. Fry over low heat for about 10-12 minutes.
3 Using an egg lifter, lift the potato rösti from time to time to make sure it doesn’t get too brown. Let the rösti fry until golden brown, then turn a plate over onto the pan and flip the rösti over onto the plate. Heat the remaining butter in the pan until warm and frothy and slip the rösti back into the pan, cooked side up. Fry for another 8 minutes over low heat until the other side is also golden brown. To serve Turn the rösti out onto a serving dish and serve with poached eggs and a hollandaise sauce, as you would eggs Benedict.
Variation: Smoked salmon, cream cheese and caviar are wonderfully decadent and delicious on a rösti.
PLUS a five ingredient hollandaise sauce
• 40 ml white wine vinegar
• 1 bay leaf
• 3 black peppercorns
• 2 egg yolks
• 100-125 g unsalted butter, cubed
• salt and pepper
1 Heat the white wine vinegar, bay leaf and peppercorns in the microwave. Allow to stand for a while to flavour the vinegar, then pour through a sieve. Add the lukewarm vinegar to the egg yolks in a mixing bowl while constantly beating them over a pot with simmering water. Make sure the water does not touch the mixing bowl.
2 Beat the butter cubes into the egg sauce one at a time; keep beating until the cube has melted before you add the next one.
3 Once half of the butter has been added, you can add the remainder at a faster pace. Season the sauce with salt and pepper.
