Switzerland, land of cheese, watchmaking, the Alps, neutrality, and one of the most beautiful, picturesque European countries I’ve visited. I will admit while enjoy views of icy blue lakes, snowy Alp peaks and quaint villages, I was stuffing my mouth with abundant (and cheap) gruyere, chocolate and my favorite, rösti.
Rösti is popular in both Switzerland and Germany. It is like your better hash brown, crispy, and prepared in a huge pancake to serve family style. They are usually topped with bacon, eggs, brussel sprouts, sausages, sauces and really anything you want. However, you don’t need a plane ride to enjoy a good rösti, it is very simple and straightforward to make. The hardest part is flipping the damn thing, but I use a little plate trick to make a bit easier. This is definitely a must try dish for the upcoming month…nothing calls out Oktoberfest to me more than a stein of dunkel, sausages and rosti. Prost!
Duck Fat Rösti
Prep time: 10 min, Total Time: 45 min
- 4 small potatoes or yams, shredded (I usually have stored a bag of shredded frozen potatoes from Trader Joe’s in my freezer)
- 1 egg
- 1/2 tsp thyme (optional)
- 2 tbsp duck fat
- Optional toppings: bacon + egg, cheese+egg, sausages, smoked salmon + creme fraiche, caviar + creme fraiche, applesauce
1. Lightly beat egg in a bowl. Combine well with shredded potatoes, making sure it is evenly coated.
2. Season with thyme, salt and pepper to taste (optional).
3. In a cast iron or frying pan, heat 1 tbsp duck fat over medium heat.
4. Dump in your potato mixture into the pan. Cook for 5-10 min, gently pressing down on the potatoes.
5. Cover skillet with a large inverted plate, invert the rösti over onto plate.
6. Heat another 1 tbsp duck fat. Slide the pancake back into the skillet, cooked side up. Cook for another 5-10 min or until golden brown.
7. Transfer to plate, and serve with your chosen toppings.