Different Kind of `Rösti`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury boilin
- salt
- 1 dash vinegar
- 75 g soup reens (carrot, celery, leek)
- 2 tablespoon cornstarch
- 60 ml milk, hot
- Pepper, black
- 75 g bacon, streaky
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Boil half of the potatoes in salted water, peel them and press them through the press while still hot.
- Peel the remaining raw potatoes and grate finely in vinegar water. Squeeze the rasp firmly in a kitchen towel and let the starch settle in the water.
- Clean the soup greens, cut into tiny cubes and blanch for 1 minute in salted water, quench in ice water and drain.
- Cut the bacon into tiny cubes, fry them in a pan until they are almost crispy and cool or let them drain.
- Mix the cooked and raw potatoes, add the cornstarch and the settled potato starch. Mix in the hot milk, salt, pepper and the soup greens.
- Finally mix the bacon cubes into the batter.
- Cover and let rest in the refrigerator for 1 hour.
- Heat the drained bacon fat with a little oil (in my case sunflower oil) in a pan (in my case it is coated). If you like, insert a pan ring for portioning or for a prettier look. Bake until golden brown on both sides over medium heat.
- Suggestion:
- Arrange the rösti on plates, garnish with lettuce or parsley, add a small corner of herbal cream cheese and 1 fried egg.
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