Bernese Roesti (Rosti)
Switzerland is well known for watches, Swiss knives, banks and chocolates but little did we know that Roesti did placed Switzerland in the world cuisine, the only popular authentic Swiss dish that I know of. A dish which consists mostly of potatoes but there are some regional variations which adds ingredients such as bacon, onion, cheese or herbs. Here are some variations and what is called:
Roesti: Just the normal roesti
Bernese Roesti: Bacon and Roesti
Basilean Roesti: 1:1 Ratio Onions and Potatoes
Valaisian Roesti: With tomatoes and melted cheese on top
This dish is not just popular in Switzerland as a breakfast item but as well as other western countries, it’s the Europe’s counterpart to the American’s hash browns. It originated in the canton of Bern served as a breakfast for farmers, it became widespread in Switzerland and now it’s mostly considered by the locals as Switzerland’s national dish.
It’s funny that I knew roesti just a couple of years ago when I was still in Malaysia, I said funny as my mom and sister lived in Switzerland for more than 20 years now and never did I heard of this dish from them. Imagine that I learned this dish in Malaysia! In a small food stall in Midvalley Megamall in Kuala Lumpur, then I went to “The Curve” in Damansara where they have a Swiss restaurant called Marche Movenpick and checked whether they have “Roesti” in their menu, which they have and it is accompanied by Cervelat (a type of Swiss Sausage, made out of bacon and beef, yum!).
Now if you are running out of what to serve for breakfast try this one out, it will definitely make you full at the start of your day.
500g potatoes, boiled (half cooked) with skin
2 tbsp butter
1 white onions, finely sliced
1/2 cup fried bacon bits
1/2 cup Colby cheese
- Peel the cooked potatoes, place them in a fridge for 30 minutes then grate using a coarse grater.
- In a pan add butter and onions, cook until onions are transparent.
- Add grated potatoes and bacon according to your liking. Mix well for around 3 minutes.
- Press the potato mixture to form a flat cake, fry one side until its golden and crunchy then flip the pressed potato to its other side and cook until golden and crunchy.
- Top with Colby cheese while hot then serve.