Swiss Rösti

Breakfast, Main Course, Gluten-Free

It’s nice for breakfast, lunch or dinner!

Serves: 1 person (1 big rösti)         Time: 30 min

Ingredients

50 – 75 g grated cheese
250 g potatoes (about three medium potatoes)
½ small onion
3 mushrooms
a handful fresh spinach leaves (about 50 g)
2 tablespoons butter
1 tablespoon olive oil
fresh or dried herbs to taste (for example marjoram)
salt and pepper
a dollop of sour cream to taste (optional)


Directions

Grate the cheese and then the raw potatoes, chop the onion, slice the mushrooms, and wash and dry the fresh spinach. Heat a 22 centimeter frying pan on medium heat/flame. When the frying pan has reached a medium temperature, melt 1 tablespoon butter in the pan and add a dash of oil, briefly twirling the pan around so that the butter and the oil get mixed together nicely (the oil helps to keep the butter from turning brown). Then squeeze the water out of the grated potatoes and spread it out quickly and evenly over the bottom of the frying pan until it covers the entire bottom of the pan. Be careful not to lay it on too thick or it will not cook thoroughly.

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Fry for approximately 4 minutes on one side, until it is golden brown and then place a 30 centimeter flat stainless steel cake serving dish (if you don’t have one, try using a large dinner plate instead) over the frying pan and hold it tightly against the frying pan as you turn the frying pan upside down so that the “rösti” ends up with its uncooked side on the cake serving dish/dinner plate. Put it aside while you again melt 1 tablespoon of butter in the frying pan, again adding a dash of oil and briefly twirling the pan to mix the butter and the oil. Then slide the half-cooked “rösti”/ potato pancake from the cake serving dish carefully back into the frying pan so that its uncooked side is now lying on the bottom of the frying pan. Sprinkle some salt and pepper on the potatoes and then the grated cheese evenly over the top of the “rösti”, then spread the chopped onion, the sliced mushrooms, and the fresh or dried herbs evenly on top of that, and lastly distribute the fresh spinach on top of everything else before covering the pan with the cake serving dish or the normal lid for the frying pan.

Cook for about another 3 minutes until the other side is also golden brown. Then you may either fold it in half before removing it from the pan or just slide it carefully out of the pan onto a plate, adding a dollop of sour cream on top if desired.

Note: If you prefer, you can leave away the cheese entirely and just serve it with more sour cream instead. Optionally you can add some diced tomatoes or thinly sliced celery stalks for more crunch, too.

This recipe makes one large “rösti”/ potato pancake. If you have to grate larger quantities of potatoes at one time, you might want to try adding several drops of fresh lemon juice to the grated potatoes and mixing it in thoroughly in order to help prevent the potatoes from turning brown before you fry them. The only tricky thing is turning over the “rösti”/ potato pancake but with a little practice you will surely succeed, though it might be a little more difficult if you don’t have a stainless steel cake serving dish and have to use a plate instead. As an alternative you can also make the “rösti” smaller so that it can still be turned over with a spatula; this will also work.

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Schweizer Rösti

glutenfrei, Hauptgericht

Schmeckt als Frühstück, Mittagessen oder Abendessen!

Für 1 Person (1 große Rösti)

Zubereitungszeit: 30 Min.

Zutaten

50 – 75 g geriebener Käse
250 g Kartoffeln ( ungefähr drei mittelgroße Kartoffeln)
½ kleine Zwiebel
3 Pilze
Eine Handvoll frischen Spinat (ca. 50 g)
2 EL Butter
1 EL Olivenöl
Frische oder getrocknete Kräuter (z.B. Majoran)
Salz und Pfeffer
Einen Klecks Sauerrahm nach Belieben


Zubereitung

Die rohen Kartoffeln reiben. Zwiebeln würfeln, die Pilze in Scheiben schneiden, den frischen Spinat waschen und trocknen. Eine Bratpfanne (22 cm) auf mittlere Temperatur erhitzen, 1 EL Butter schmelzen und einen Schuss Öl dazugeben. Die Pfanne schwenken, damit sich Butter und Öl gut mischen und verteilen. (Das Öl verhindert, dass die Butter braun wird.) Das Wasser aus den geriebenen Kartoffeln pressen. Dann die geriebenen Kartoffeln in der Pfanne zügig und gleichmäßig auf Pfannengröße flach drücken. Nicht zu dick auslegen, sonst brät es nicht gut durch.

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Etwa 4 Min. auf einer Seite backen, bis die Kartoffeln goldbraun sind, dann wenden, z.B. mit Hilfe einer 30 cm flachen Servierplatte aus Edelstahl (falls keine vorhanden, kann auch ein großer Essteller verwendet werden). Die Rösti sollte mit der ungebratenen Seite auf dem Servierteller landen. Beiseite stellen und 1 EL Butter in der Pfanne schmelzen; wieder einen Schuss Öl zugeben und die Pfanne damit kurz schwenken. Nun die einseitig gebratene Rösti von der Servierplatte mit der ungebratenen Seite nach unten in die Pfanne gleiten lassen. Pfeffer und Salz sowie den geriebenen Käse darüber geben und die Zwiebeln, die Pilze und die frischen oder getrockneten Kräuter gleichmäßig darüber verteilen. Schließlich den Spinat darauf geben und die Pfanne mit einem Deckel schließen.

3 Min. braten, bis auch die andere Seite goldbraun ist. Entweder in der Pfanne erst falten oder als Ganzes vorsichtig aus der Pfanne auf einen Teller gleiten lassen und nach Belieben mit einem Klecks Sauerrahm servieren.

Anmerkung: Man kann den Käse auch ganz weglassen und stattdessen einen größeren Klecks Sauerrahm verwenden. Zudem können kleingeschnittene Tomaten oder in dünne Scheibchen geschnittener Stangensellerie für mehr Biss darüber gestreut werden.

Dieses Rezept ergibt eine große Rösti/einen Kartoffelpfannkuchen. Wenn man größere Mengen Kartoffeln reiben möchte, ist es empfehlenswert, einige Tropfen frischen Zitronensaft zuzugeben und darunter zu mischen damit die Kartoffeln nicht braun werden, bevor man sie brät. Schwierig ist nur das Wenden der Rösti. Aber mit etwas Übung gelingt auch das. Mit einer Kuchenservierplatte gelingt es leichter als mit einem Teller. Oder man bereitet kleinere Rösti zu, die man auch mit einem Pfannenwender umdrehen kann.

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Swiss Rösti

Без категории, Gluten free, Mains

It’s nice for breakfast, lunch or dinner!

Serves: 1 person (1 big rösti)         Time: 30 min

Ingredients

50 – 75 g grated cheese
250 g potatoes (about three medium potatoes)
½ small onion
3 mushrooms
a handful fresh spinach leaves (about 50 g)
2 tablespoons butter
1 tablespoon olive oil
fresh or dried herbs to taste (for example marjoram)
salt and pepper
a dollop of sour cream to taste (optional)


Directions

Grate the cheese and then the raw potatoes, chop the onion, slice the mushrooms, and wash and dry the fresh spinach. Heat a 22 centimeter frying pan on medium heat/flame. When the frying pan has reached a medium temperature, melt 1 tablespoon butter in the pan and add a dash of oil, briefly twirling the pan around so that the butter and the oil get mixed together nicely (the oil helps to keep the butter from turning brown). Then squeeze the water out of the grated potatoes and spread it out quickly and evenly over the bottom of the frying pan until it covers the entire bottom of the pan. Be careful not to lay it on too thick or it will not cook thoroughly.

swiss-rosti_inside-post1

Fry for approximately 4 minutes on one side, until it is golden brown and then place a 30 centimeter flat stainless steel cake serving dish (if you don’t have one, try using a large dinner plate instead) over the frying pan and hold it tightly against the frying pan as you turn the frying pan upside down so that the “rösti” ends up with its uncooked side on the cake serving dish/dinner plate. Put it aside while you again melt 1 tablespoon of butter in the frying pan, again adding a dash of oil and briefly twirling the pan to mix the butter and the oil. Then slide the half-cooked “rösti”/ potato pancake from the cake serving dish carefully back into the frying pan so that its uncooked side is now lying on the bottom of the frying pan. Sprinkle some salt and pepper on the potatoes and then the grated cheese evenly over the top of the “rösti”, then spread the chopped onion, the sliced mushrooms, and the fresh or dried herbs evenly on top of that, and lastly distribute the fresh spinach on top of everything else before covering the pan with the cake serving dish or the normal lid for the frying pan.

Cook for about another 3 minutes until the other side is also golden brown. Then you may either fold it in half before removing it from the pan or just slide it carefully out of the pan onto a plate, adding a dollop of sour cream on top if desired.

Note: If you prefer, you can leave away the cheese entirely and just serve it with more sour cream instead. Optionally you can add some diced tomatoes or thinly sliced celery stalks for more crunch, too.

This recipe makes one large “rösti”/ potato pancake. If you have to grate larger quantities of potatoes at one time, you might want to try adding several drops of fresh lemon juice to the grated potatoes and mixing it in thoroughly in order to help prevent the potatoes from turning brown before you fry them. The only tricky thing is turning over the “rösti”/ potato pancake but with a little practice you will surely succeed, though it might be a little more difficult if you don’t have a stainless steel cake serving dish and have to use a plate instead. As an alternative you can also make the “rösti” smaller so that it can still be turned over with a spatula; this will also work.

swiss-rosti_inside-post2

 

Swiss Rösti

Sin categorizar, Gluten free, Mains

It’s nice for breakfast, lunch or dinner!

Serves: 1 person (1 big rösti)         Time: 30 min

Ingredients

50 – 75 g grated cheese
250 g potatoes (about three medium potatoes)
½ small onion
3 mushrooms
a handful fresh spinach leaves (about 50 g)
2 tablespoons butter
1 tablespoon olive oil
fresh or dried herbs to taste (for example marjoram)
salt and pepper
a dollop of sour cream to taste (optional)


Directions

Grate the cheese and then the raw potatoes, chop the onion, slice the mushrooms, and wash and dry the fresh spinach. Heat a 22 centimeter frying pan on medium heat/flame. When the frying pan has reached a medium temperature, melt 1 tablespoon butter in the pan and add a dash of oil, briefly twirling the pan around so that the butter and the oil get mixed together nicely (the oil helps to keep the butter from turning brown). Then squeeze the water out of the grated potatoes and spread it out quickly and evenly over the bottom of the frying pan until it covers the entire bottom of the pan. Be careful not to lay it on too thick or it will not cook thoroughly.

swiss-rosti_inside-post1

Fry for approximately 4 minutes on one side, until it is golden brown and then place a 30 centimeter flat stainless steel cake serving dish (if you don’t have one, try using a large dinner plate instead) over the frying pan and hold it tightly against the frying pan as you turn the frying pan upside down so that the “rösti” ends up with its uncooked side on the cake serving dish/dinner plate. Put it aside while you again melt 1 tablespoon of butter in the frying pan, again adding a dash of oil and briefly twirling the pan to mix the butter and the oil. Then slide the half-cooked “rösti”/ potato pancake from the cake serving dish carefully back into the frying pan so that its uncooked side is now lying on the bottom of the frying pan. Sprinkle some salt and pepper on the potatoes and then the grated cheese evenly over the top of the “rösti”, then spread the chopped onion, the sliced mushrooms, and the fresh or dried herbs evenly on top of that, and lastly distribute the fresh spinach on top of everything else before covering the pan with the cake serving dish or the normal lid for the frying pan.

Cook for about another 3 minutes until the other side is also golden brown. Then you may either fold it in half before removing it from the pan or just slide it carefully out of the pan onto a plate, adding a dollop of sour cream on top if desired.

Note: If you prefer, you can leave away the cheese entirely and just serve it with more sour cream instead. Optionally you can add some diced tomatoes or thinly sliced celery stalks for more crunch, too.

This recipe makes one large “rösti”/ potato pancake. If you have to grate larger quantities of potatoes at one time, you might want to try adding several drops of fresh lemon juice to the grated potatoes and mixing it in thoroughly in order to help prevent the potatoes from turning brown before you fry them. The only tricky thing is turning over the “rösti”/ potato pancake but with a little practice you will surely succeed, though it might be a little more difficult if you don’t have a stainless steel cake serving dish and have to use a plate instead. As an alternative you can also make the “rösti” smaller so that it can still be turned over with a spatula; this will also work.

swiss-rosti_inside-post2