Rosti In Austria: A Traditional Take On The Dish

Rösti, a Swiss national dish, is served in Austria as a potato cake, similar to hash browns. The dish is made with coarsely grated potato, either parboiled or raw, and is typically pan-fried and shaped in the pan. The grated potatoes are formed into rounds or patties, usually measuring between 3 and 12 cm in diameter and 1 to 2 cm thick. In Austria, rösti is often served with a sprinkle of nutmeg. The dish can be made crispier by using more fat during cooking, and it can be kept warm and crisp in the oven.

Rösti is a Swiss national dish

Rösti is considered a national dish of Switzerland. It is a classic hiking food and a traditional dish of fried grated potatoes often topped with a fried egg, bacon, cheese, or apple. The dish originates from Zurich, where it is prepared by frying raw potatoes in a pan. In Bern, it is made by frying boiled potatoes and served with cheese, onions, and bacon. The German-French language border in Switzerland is playfully called the "rösti line" because of the dish's popularity among the German-speaking population.

Rösti is made with coarsely grated potato, either parboiled or raw. It is most often pan-fried and shaped in the pan during cooking, but it can also be baked in the oven. The grated potatoes are formed into rounds or patties usually measuring between 3 and 12 cm in diameter and 1 to 2 cm thick. The amount of fat used to cook rösti determines how crispy it is. Clarified butter or ghee is recommended for the best flavour and texture.

Rösti can be served as a side dish to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs), cervelas, or Fleischkäse. It is commonly available in Swiss restaurants and can be used as a replacement for the standard side dish of a given meal. In Swiss mountain huts, rösti usually comes with a fried egg, bacon or speck, and/or cheese. Some people mix speck or onions into the potato mix, but it is more common to leave the potatoes plain and add toppings.

To cook rösti, it is important to use a non-stick pan to prevent the potatoes from sticking. Some people use a plate or wooden board to flip the rösti, which can be easier than using a spatula. It can also be helpful to press the plate and skillet together firmly during the flip to prevent the rösti from breaking. Rösti can be served in cast-iron pans, but it is recommended to cook it first in a non-stick pan and then transfer it to the cast-iron pan for final crisping in the oven.

It's a shredded potato cake

Rösti is a traditional Swiss shredded potato cake. It is often served as a side dish, although it can also be a hearty meal on its own. The basic version of the dish consists of nothing but potatoes, but it can be served with toppings such as fried eggs, bacon, cheese, onion, apple, or fresh herbs. In Zurich, where the dish originates, rösti is made by frying raw potatoes, while in Bern, the potatoes are boiled before frying and served with cheese, onions, and bacon.

The key to a perfect rösti is the amount of fat used to cook it. It can be cooked in butter, oil, or clarified butter (ghee), each imparting a different level of crispiness and flavour to the dish. The Swiss typically use regular butter, but clarified butter or ghee will give the rösti a more golden colour without dark burnt spots. If you want to make the dish vegan, you can use a plant-based spread instead of butter.

The potatoes are peeled and grated, preferably into nice long strands, and then pan-fried until crispy. The grated potatoes are shaped into rounds or patties, usually measuring between 3 and 12 cm in diameter and 1 to 2 cm thick. The rösti can be shaped and flipped in the pan using a plate or a wooden board, but a non-stick pan is recommended to prevent sticking.

Rösti can be served immediately after cooking, cut into large wedges. It can also be kept warm in the oven until ready to serve. In Swiss restaurants, rösti is sometimes cooked and served in small cast-iron pans, allowing the dish to be placed in the oven for final crisping and to melt any toppings.

It's cooked in clarified butter or ghee

Rösti is a Swiss dish made with coarsely grated potato, either parboiled or raw, and is often served as a side dish. The Swiss have perfected the art of making rösti by using clarified butter (or ghee) to achieve the perfect balance of taste and crispiness.

The secret to the perfect rösti is in the type of fat used for cooking. While butter adds taste, it doesn't make the rösti crispy because it contains water. On the other hand, cooking with oil makes the rösti crispy but lacks flavour. Clarified butter, also known as ghee, is the ideal choice as it offers the best of both worlds. It has a higher smoke point than butter, allowing you to cook at higher temperatures without burning, resulting in a crispier rösti. Additionally, with the milk solids removed, there are no black spots on your rösti, which can occur when searing at high temperatures with regular butter.

To make clarified butter at home, you can follow a simple process. Start by melting the butter, then remove the water and strain out the milk solids. This will leave you with pure butter fat, which has a more intense butter flavour and is perfect for achieving the desired crispiness in your rösti.

When cooking rösti in clarified butter or ghee, it's best to use a skillet or a frying pan with slanted sides. The amount of fat used is crucial to achieving the perfect crispiness. For a large rösti, about 4 tablespoons or 60g of clarified butter will do the trick, resulting in a crispy exterior and a fluffy interior. If you prefer your rösti extra crispy, you can make them into small, thin ones, which will be similar in crispiness to potato crisps.

By using clarified butter or ghee and following the right cooking techniques, you can create delicious, crispy rösti with a golden exterior and a fluffy or tender interior, making it a perfect side dish to enjoy at any time of the day.

It's served with toppings like egg, bacon and cheese

Rösti is a Swiss dish that is commonly served as a side dish or as a replacement for a standard side dish. It is made with coarsely grated potato, either parboiled or raw, and is usually pan-fried and shaped in the pan. It is often topped with a fried egg, bacon, and cheese.

Rösti is typically cooked and served in small cast-iron pans, allowing the pan to be placed in the oven for final crisping and to cook or melt the toppings. The grated potatoes are shaped into rounds or patties, usually measuring between 3 and 12 cm in diameter and 1 to 2 cm thick. While a basic rösti consists of nothing but potato, additional ingredients such as bacon, onion, cheese, apple, or fresh herbs are sometimes added.

In Switzerland, rösti is often served with bratwurst and onion gravy or sliced veal or pork in a cream sauce. It is commonly available in Swiss restaurants and can be found in mountain huts and restaurants all year round. It is also a popular hiking food, providing fuel for a long day in the fields.

When serving rösti, it is important to note that the potatoes may stick to the pan, especially if a cast-iron pan is used. To avoid this, it is recommended to cook the rösti in a non-stick pan first and then transfer it to a cast-iron pan for a brief crisping in the oven before serving. This will ensure that the rösti can be easily removed from the pan and served warm with the desired toppings.

It's a side dish for sausages, stews, or fish

Rösti is a traditional Swiss dish of shredded, pan-fried potatoes. It is often served as a side dish, accompanying sausages, stews, or fish.

In Switzerland, rösti is commonly served with a fried egg, bacon, and/or cheese. It is also popular to top it with herbs or air-dried ham. The Swiss also sometimes mix in additional ingredients such as bacon, onion, cheese, apple, or fresh herbs into the potato mix.

When making rösti, the potatoes are peeled and grated, ideally creating long strands. The amount of fat used to cook the rösti will determine its crispiness. For a crispy rösti, clarified butter or oil can be used, whereas for a tasty but less crispy version, butter is preferred. The rösti is then pan-fried and shaped in the pan during cooking. It can also be baked in the oven.

In Austria, rösti is known as hash browns, and they add a sprinkle of nutmeg.

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