Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Swiss Berner Rösti (Crispy Shredded Potato Cake with Smoky Bacon and Melted Butter)
The national comfort dish of the Canton of Bern: parboiled potatoes shredded into coarse ribbons, pan-fried in generous alpine butter with smoky bacon lardons into a thick, golden, shatteringly crisp cake.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Firm waxy potatoes, parboiled in skin previous day and chilled800 g
- Smoked bacon lardons100 g
- Unsalted alpine butter50 g
- Cold milk for splashing2 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Peel cold parboiled potatoes and coarsely grate into long shreds. Toss gently with salt without mashing.
5 min timer
2
Melt half the butter in skillet, sizzle lardons 3 mins; add potatoes, gently shape into a cake without compacting, and splash with milk.
5 min timer
3
Cook over medium heat for 12-15 minutes until the bottom forms a thick, deeply golden, crispy crust.
15 min timer
4
Invert rösti onto a large plate, melt remaining butter in skillet, slide back to fry the other side 10 mins. Serve hot cut into wedges.
10 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
390
Protein
9.5g
Carbohydrates
42g
Fat
21g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
