Rösti (Swiss Potato Cake With Onion)

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“In Zurich, a German-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be “cheese” or “onion” or “plain” Rösti, but you’ll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate. Special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From Gourmet Magazine.”
11hrs 45mins

Ingredients Nutrition


  1. Put oven rack in middle position and preheat oven to 375°F.
  2. Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
  3. Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
  4. Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
  5. Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
  6. Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
  7. Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
  8. Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
  9. Cook until underside is golden brown, about 5 minutes.
  10. Transfer to a cutting board and cut into 6 wedges.

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