Swiss Rösti (Roesti) 
                 (the origin of hash browns) 

Ever wonder where hash browns came from?  

Well it is the Swiss roesti (speak r-urr-stee).  Alpine farmers would boil potatoes in their jackets one evening 
to eat with cheese. 
They would make too many on purpose and the next day grate the remaining "spuds" to make butter roesti.

The Basle Boy Scouts organisation has a culinary section and a cute simple recipe at 
           http://www.cuisinedumonde.com/roesti.html
in English for the simple form of roesti.

Ideally, Zurich roesti is served with chopped calf kidneys in a thickened wine sauce (recipe #41 for G'schwelti)


                           Rösti 
 
Recipe from the Swiss-German part of Switzerland (for 4 people)

1 kg	    Potatoes (1kg = 2.2lbs)
1 med       Onion (some use 2) - sliced into thin wedges (Lyonnaise)
1 litre	    Water
1 tspn	    Salt
3.5 tblspns Butter (resist the temptationto use oil!) 


Put potatoes into cold water and bring to the boil. 
Allow to cook for approx 20 mins. 
Drain and leave potatoes to cool (1hr or day before). 
Peal the cold potatoes and grate them coarsley (Rösti grater).

Heat the butter in a frying pan
Add the onions and sweat them until they look glassy (but not brown)
Add the grated potatoes and salt to taste and stir through.
Occasionally stiring, slowly brown at low temperature (3-5 mins)

Press/flatten to a flat cake, cover and fry 15 mins over medium heat until there is a golden crust on the bottom. 

Place a serving platter on the pan and turn upside down, so the Roesti falls out with the crust on top. 

Happy potatoes!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Personally, I resist the alternative of tossing the roesti into the air and flipping it back into the pan as one 
can destroy too much work quickly if unsuccessful!

Rösti is a traditional Swiss dish of fried grated potatoes, the origin of hash browns. However, a proper Roesti 
is a completely different experience and is usually served as a side to a creamed meat dish. It can also be served 
with a sunny side up egg/s

One can make either one large roesti or 4 individual ones.  After the first successful attempt, you will probably 
make one large individual roesti!

History
~~~~~~~
Alpine farmers traditionally prepare twice the required amount of boiled jacket potatoes and eat half of them 
on the first day with a good Swiss cheese board (Appenzeller, Gruyere, Emmenthaler etc).  On the second day, 
they prepare Roesti with the remaining potatoes and a chopped veal (gschnaetzlets) and mushroom sauce

This latter dish has become so popular that it is now the most traditional dish of lowland Zurich and a visit to 
that city should definitely include Zueri-Gschnaetzlets.  It will no doubt include chopped veal kidneys and those 
who don't like that should see if it is possibile to order the dish without kidney.