It`s made from grated potatoes, fried in fat, and addicting. What is it? The Swiss say Rösti, the German say Kartoffelpuffer and the North American and English think of their breakfast and say: Hash Browns. Since there are three different dishes, the input definition must be refined.
Hash browns are made from fresh, roughly grated potatoes that have been grated as much as possible. By squeezing it in a sieve, using a potato press, wrapping it in a cloth and then wringing it out, everyone looks for their own method.
The grated potatoes are spread loosely and evenly on a griddle (ideal!) Or in a spacious pan in which oil or butter has been heated beforehand. The rasps are pushed loosely into shape and lightly pressed with the spatula. After a few minutes, you can air under the potatoes by lifting one side slightly. If the underside is already golden brown, then you give yourself the command to turn around. Whether one-handed with the pan or two-handed with the spatula, it doesn`t matter. It is only important that the second page turns out just as golden brown as the first.
Now only two fried eggs Sunny side up, two sausage left or two crispy slices of bacon, pancakes with maple syrup or a stack of toasted bread, a mug of piping hot coffee and the Full American Breakfa (e) st can start.
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