I’m a huge, huge fan of potatoes.
And potatoes with eggs.
And eggs with potatoes.
(Ok I think you get the picture.)
One dish that I love to make with potatoes and eggs is Rösti. Rösti originates from Switzerland and was originally served as breakfast as a main dish. Today, it is consumed by many people all over the world. Most restaurants I’ve been to (for those who do serve rösti) in Singapore serve rösti as a side to accompany other dishes. I’ve never seen Rosti being served as a main dish!
Potatoes are roughly grated, then pan fried or baked and served shaped in rounds or patties. Additional ingredients like bacon, onion, cheese, smoked salmon, sausages or fresh herbs can be added. For me, I like to add egg into my rösti (:
It is not a difficult dish to make and it is so economical! You’ll only need one huge potato and one egg per person. Think about how much you can save! (One plate of rösti usually costs SGD$6-$7, and serves only one to two person)
Please try making this at home, I’m quite sure you won’t regret it!
Grab a huge potato. I love to use Indonesia potatoes because they are not so starchy and will not give the floury texture after they’re cooked. I avoid USA potatoes whenever I make my rösti. They just don’t turn out right whenever I use them ):
Most websites will tell you to grate the potatoes. I tried it, and I hated it. The potatoes became very mushy and watery and ewwww. You’ll need to squeeze out the water from the potatoes before you cook them otherwise the rösti won’t be good. And in order to squeeze the water, you’ll need a cheesecloth or tea towel or something that can drain the water – too troublesome in my opinion (because more things to wash!) So what I always do is I will slice them into thin strips, using a sharp knife.
Some recipes use cooked potatoes instead of raw ones. I haven’t tried the difference, so I’m not sure, but I won’t want to go the extra step to cook the potatoes first, because the thin strips of raw potatoes cook quite fast too.
You’ll need a sharp knife for the job. It definitely requires more effort to slice with a knife than to use a grater, but it helps to train your knife skills! (:
Heat up a pan of oil and let the potatoes sizzle away in one single layer.
Season with some salt. Go easy on the salt, have a taste later and add more if needed!
And then plenty of black pepper.
Plenty, plenty of black pepper.
Stir it around to evenly distribute the salt and pepper. Then lay the potatoes in one layer and leave it.
Don’t touch it even if you’re very tempted to! We want to get the golden brown crust!
Flip the potatoes over. Yum!
The potatoes will shrink a little bit. It’s normal! (:
Add the egg (if using when the other side is golden-brown as well.
If you want runny yolks, I suggest making a hole with the potatoes and then crack the egg in the middle of the hole.
But I don’t want runny yolk this time, so I break the egg yolk…
And spread it evenly among the potatoes. Let the egg set.
Then flip it to the other side and let the egg set. That is the flipping-the-rösti-in-action photo.
Once the egg has set. Serve it on a huge plate and devour.
Oh dear, I’m so craving for some rösti right now!
Rösti with Egg (serves 1)
1 huge potato
Olive oil for frying
Wash and peel the potato. Slice the potato into thin slices. Alternatively, grate the potato. Place the grated potato in a cheesecloth and squeeze until the grated potato are dry.
Heat oil in frying pan. Add in the sliced/grated potato and stir it around until they are coated with oil evenly. Season with salt and plenty of black pepper.
Spread the potato in a single layer and let it fry, untouched for several minutes, until the undersides of the potato turns golden-brown in colour. Flip to the other side and let it fry until it turns golden-brown.
Crack the egg in the middle of the rösti (break the egg if you want to) and spread the egg white around the rösti. Once the egg is set on the underside, flip the rösti and let the egg set.
Serve immediately with sour cream.
- Key is to not touch the potato while it’s frying so that it can acquire the golden-brown crust
- Add in herbs while cooking the rösti for an extra kick
- Instead of egg, serve with bacon bits, smoked salmon, boiled vegetables etc.