Rösti Potatoes

(Preparation – 30 minutes; Serves – 4)

3 large russet potatoes (great for left over potatoes, boiled or baked)

2 tablespoons unsalted butter (or lard)

2 tablespoons canola oil

1 tablespoon salt

Place the potatoes in a pot with water and boil until done – about 25 minutes. Drain and allow them to cool. When cooled peel the potatoes and grate coarsely. Heat the butter (or lard) in a large nonstick skillet. Carefully shape the potato into small patties and place in the skillet. Use a spatula to press the potato down. Sprinkle with salt. Allow the potatoes to cook until the edges are golden brown – about 20 minutes. Make sure to turn the Röstis about half way through cooking so that they can brown on both sides. Serve with poached or fried eggs, bacon and roasted tomatoes.

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We all need one good holiday or special day breakfast that we can make to treat someone. I don’t like making fussy breakfast for a mass of people – the quick ones are best for a crowd. But, for special days the treat of a full breakfast: eggs, bacon, grilled or roasted tomatoes with potatoes is fun to make and serve. Pan fried potatoes are a must, they make the treat complete. Some may call these Hash Browns, others may say Rösti. Either way they are good, and are perfectly yummy when crisp and crunchy. Place a poached or fried egg on top with the yolk still soft and runny. Röstis go a long way to making breakfast great! When you’ve mastered the Rösti-art they can be served at lunch or with cocktails too. Sour cream, caviar, lox and more … don’t forget the cheddar! For more Rösti-options consider greasing a muffin pan with butter or lard, and baking them in a 350ºF ‘til golden and crisp.

#potato #breakfast