Berner Rosti Bernese Fried Potatoes Recipes

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Heat the butter and lard (or oil) in a frying pan. Add the diced bacon and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

Steps:

• Cook the potato in their skins with the caraway seeds in salt water until tender.
• Douse the potato with cold water and peel them while they are still hot.
• Leave them covered overnight.
• Coarsely grate the potato.
• Cube the back into small pieces and fry them in the skillet.
• Add the potato and salt.
• Stir fry them until the bacon fat has been absorbed.
• Press the potato mix down in the pan to form and even cake.
• Fry until the underside is golden brown.
• Sprinkle on the milk and using a plate or lid turn the rosti.
• When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.
• Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).

Steps:

• Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Peel and shred potatoes or cut into 1/4 inch strips.
• Heat butter in skillet until melted. Add potatoes, onions, and cheese.
• Sprinkle with salt and pepper. Cook uncovered over medium heat, turning frequently, until potatoes start to brown, about 10 minutes, adding 1 to 2 Tblsp. butter to prevent sticking if necessary.
• Press potatoes with spatula to form a flat cake; sprinkle with water. Cover and cook over low heat, without stirring, until bottom is golden brown and crusty, about 10 minutes. Place inverted platter over skillet; invert potatoes onto platter.

Steps:

• Peel the parboiled potatoes, grate into thin strips and mix with the salt.
• Heat the butter and lard (or all butter) in a non stick frying pan. Add the diced bacon and potato and fry gently, stirring frequently.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve .

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Generously brush a 17-by-12-inch rimmed baking sheet with oil.
• Place onions in a large bowl. Peel potatoes, and grate on the large holes of a box grater, adding them to bowl and stirring into onions as you work to prevent discoloration. Squeeze handfuls of the mixture to release excess liquid, and transfer mixture to another bowl.
• Add salt, pepper, cheese, and oil to potato mixture, and toss well to combine. Sprinkle mixture over prepared baking sheet, and press down lightly with your hands to form an even layer.
• Bake until golden, about one hour. Remove from oven, and cut into squares. Serve immediately with applesauce.