Swiss Resti
by Editorial Staff
Maybe you have already cooked something like this more than once, without even suspecting that you have a simple, tasty, hearty European dish on your table. The dish got its name from the coarse potato grater, which in Switzerland is called “resti”.
Cook: 30 minutes
Servings: 2
Ingredients
- Potatoes – 3-4 pcs.
- Ham – 100 g
- Hard cheese (choose the cheese that melts well: Emmental, Gouda) – 100 g
- Vegetable oil – 2-3 tbsp
- Salt
- Ground black pepper
Direction
- It is better to boil the potatoes in their skins for the resti the day before. Choose potatoes that don’t boil.
- Peel the potatoes and grate them on a coarse grater. Season with salt and pepper. You can add some of the diced ham. Mix everything.
- Heat oil in a skillet over high heat, reduce heat, and add potatoes. Spoon the potatoes into the pan. When the potatoes are browned until golden brown (5-7 minutes), turn them over. Do not try to do it with a spatula, it is unlikely to work. It is convenient to turn over with a plate. Cover the skillet with a large plate and turn over. And then move the sash from the plate into the pan with the right side.
- Cut the remaining ham into cubes. Grate the cheese on a coarse grater.
- Put ham on top and sprinkle with a thick layer of cheese. The cheese should melt. To make this happen faster, you can cover the pan with a sieve.
- Again manipulating the plate, put the sheets on the dish.
Enjoy your meal!
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