Rösti is a Swiss thing. A very Swiss thing. It’s the Alpine dish where you get the starch, the oil, the crispiness of frying, the seasoning – and preferably a sliver of bacon on top – which is just what you need after a day of skiing. Or yodelling. Or making cuckoo clocks. Or chasing marmottes.
I’m being facetious of course – I love the Swiss, living in the country that has the view of, and the exclusive ownership of Matterhorn must make you a proud, not-giving-a-damn-about-poncey-things-like-salads honest person. If only that view of Matterhorn didn’t cost quite so much money.
Grate your veg. In an orthodox manner – a potato. In a twist – any root vegetable you like. Squeeze it dry until you have shavings. Add binding agent: parmesan, egg, butter, mustard, flour – experiment a bit cause the end product is going to be comfort food no matter what. Add seasoning you think fits with the veg flavour.
Form patties. Shallow fry.
Tuck in with a sigh of bliss.
I think the potato kind are the best – I’m featuring here potato, beetroot and celeriac – but the other diner liked the celeriac ones the best so it’s to individual taste.