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A Swiss specialty, rosti is often served as a breakfast dish. Chopped onion, ham or grated cheese can be added to the potatoes before frying.

potatoes - 900 gms
Salt and pepper
Butter -75 gms


  • Cook the potatoes in their skins in boiling water for 10 minutes.
  • Drain and leave them to cool. When they are cold, peel them and grate the flesh coarsely into a bowl.
  • Mix with salt and pepper to taste.
  • Melt half the butter in a large, heavy frying pan and when it is sizzling add the potatoes, smoothing the top down lightly.
  • Fry over moderate heat, loosening the base occasionally with a wooden spatula to prevent sticking.
  • After about 10 minutes, press the potatoes down with the spatula to form a cake. Invert a plate over the frying pan and turn the rosti out on to it.
  • Melt the remaining butter in the pan. Slide the rosti back into the frying pan and cook the other side, shaking the pan occasionally, for a further 10 to 15 minutes or until the underside is golden and crisp.
  • Turn the rosti out on to a warmed plate and serve at once.
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