Swiss potato cakes...
- 4 large potatoes
- Salt and freshly ground black pepper
- butter (for frying)
Grate the potatoes into a large bowl. Mix in a good amount of salt and freshly ground black pepper.
Melt the butter in a large frying pan on a medium heat. Throw in the seasoned, shredded potatoes and pat/shape into a large round flat cake. Cook for 5 minutes and then flip the cake over- The easiest way I've found to do this is to put a plate, upside down onto the cake, turn the frying pan over while holding the plate. At this point to can put some more butter on the pan and then slide the cake from the plate back onto the pan. Keep cooking and flipping until both sides are a golden brown colour.
Serve. Can be eaten on it's own or with a nice large continental sausage (wurst) and mustard.
Alternatively you can portion/pack the shredded potato into poaching/ring moulds and make individual rostis. These are a lot easier to turn over.
Alternatives. The recipe shown is for the tradional rosti. I have had rosti's which have included sliced garlic, finely chopped onions, grated cheese and even lardons/pancetta. If you want to do this, just add the ingredient to the bowl with the shredded potato and mix well before turning it out onto the pan.