Röschti (En)

Last Sunday we made a classic Swiss dish, Röschti, for dinner. We did the original, puristic version which always consists of potatoes only. And instead of butter we used olive oil. In this way, the recipe is also suited to be served to a vegan / non-vegan mixed crowd as a fried egg can optionally be put on top of the Röschti for non-vegans before serving the dish. Instead of the original Röschti-Härdöpfel we had to resort to using other frying potatoes. Of course, as the only ingredient is potato, the resulting Röschti depends a lot on the potato flavour... use your favourite potatoes for frying.

After some consulting with a Röschti expert in Switzerland (J's mother), here's the recipe.

Ingredients:
- potatoes, as many as you want
- olive oil
- salt

Procedure:
The trick is to boil the potatoes in their skin the night before, or to use left-over boiled potatoes. The next day, peel the cold potatoes, and grate them with a relatively coarse grater. Put a bit of salt and a tablespoon of oil in a hot frying pan, and put the shredded potatoes inside. Fry them for a few minutes while mixing them, adding some tablespoons of water as required to prevent the Röschti from becoming too dry. After this let the Röschti settle to a round cake and fry it until the bottom is brown and roasted gently. Flip the Röschti using a big plate and fry the other side in the same way. Don't forget to salt both sides appropriately.