Rösti (Swiss Hash Browns)
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried. In the dish's native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. —from "Swiss Bliss" (January/February 1998)
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Credit: Todd Coleman
INGREDIENTS
2¼ lb. russet potatoes (about 3 large)2 tbsp. lard or unsalted butter
2 tbsp. canola oil
1 tbsp. kosher salt, plus more to taste
INSTRUCTIONS
1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.2. Heat lard and oil in an 8" nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
3. Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.
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1. Grate, then place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in strainer.
2. Wipe bowl dry. Place half of potatoes in center of kitchen towel or cheesecloth. Gather ends together and twist as tightly as possible to expel maximum moisture. Transfer potatoes to bowl and repeat process with remaining potatoes.
There is no need to precook the potatoes.