Rösti bacon and a poached Egg. I guess you call it a hash brown on the USA, but for sure it is much better then that. If you want to cook something that is extremely easy and satisfying, in my mind Rösti is the perfect comfort food. A dish that celebrates simplicity and tradition, that at the same time is nourishing, not expensive and I promise you it will make you want to eat more. A good Rösti is something that if it is done right it is a dish that elevates simplicity to another level.
Simple Swiss home cooking at its best.
A crisp potato pancake that originated in the German speaking part of Switzerland. It is a classic Swiss dish, baked golden brown with a crispy crust, served steaming hot on a plate with crisp bacon and a poached egg. A Rösti can be served any time of the day and as a main course or as a side. In a good “Röschtibeiz ” it is even served in the pan or on a wooden board.
Raw or cooked Potatoes
Moving from Stockholm, Sweden to Basel, Switzerland, and taking the position as a Chef Tournant at the Basel Hilton Hotel, I remember the discussions with a chef friend of mine about Rösti. Well, I found out that in the western part of Switzerland, they are made from cooked potatoes, and traditionally in Zurich, Rösti is made of raw shredded potatoes. The potatoes should be cooked the day before. Once the potatoes are cooked, they are peeled, kept in the refrigerator and shredded the next day.
A Rösti is nothing else than shredded potatoes, no flour, no egg, only salt, and oil. The Swiss add a little piece of butter at the end that I omitted since I don’t think it is needed. It cannot get can get any simpler, in other words, to screw this one up — you must be trying really hard. Adding bacon, you have a Berner Rösti, adding a poached egg, you have a killer breakfast.
A simple pheasant dish:
Made with only two ingredients it is actually so good it really does not need anything else.
I prefer a Rösti made from cooked Potatoes or Gschwellti, as they are called in Switzerland. A Rösti has to be crisp and golden on the outside and have a soft and melting awesomeness in the center. Adding melted Alpine cheese, or as in this case, bacon and a poached egg can turn a Rösti into a complete meal.
Potato, bacon and poached egg
- 2 Lb red skin potatoes,
- 8 oz bacon apple wood smoked
- 1 tbsp oil canola
- 4 medium eggs
Boil the potatoes ( the day before )
- Cover the potatoes with an inch or two of cold water. Set the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to a simmer to cook the potatoes. You can test the potatoes by poking the potato with a paring knife. If the knife slides easily 3/4 to the center, the potatoes are done. It is recommended to "under cook" the potatoes a little so they still have a firm center. Drain potatoes, let them cool a little and peel.2 Lb red skin potatoes,
Shred the potatoes
- With a box shredder, shred boiled potatoes in a bowl and set aside. Cut bacon into lardons.8 oz bacon
Cook the Rösti
- Heat a 12" non-stick pan to a medium, add bacon and sauté until transparent, add shredded potatoes and with a wooden spoon form a cake. Cook the Rösti at a very LOW heat, once in a while stir the Rösti so the crusty part gets into the center and again form the Rösti into a cake. Add a little oil to the pan, as needed. After 20 minutes, it's time to turn the Rösti. To do so, place a plate on top of the Rösti, turn the pan and invert the cake onto the plate. Slide uncooked side into pan and finish at LOW heat for an additional 20 minutes.1 tbsp oil
Poach the eggs:
- In a medium sauce pot, bring water to a boil, reduce to a simmer. Working with the eggs one at a time, crack the egg into a bowl and slide the egg into the simmering water. Simmer for about 3 minutes, the egg white should be completely cooked and the egg yolk should be runny. Gently remove eggs with a slotted spoon, divide cooked Rösti into 4 servings, top with a poached egg and serve.4 medium eggs
Nutrition information is calculated using an ingredient database and should be considered an estimate