Potato Rösti

Name: Potato Rösti
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 brushed potatoes, scrubbed and cleaned, skin on; 1 tbs ghee; 1 tbs beef tallow; Bar boiling the potatoes before grating; Use a pressure cooker to speed this up; Chilling after par cooking is key (over night), helps with binding and texture and also allows them to grate easily; Cooking in ghee / clarified salted butter is ideal but we are tricking it out with a mix of ghee and beef tallow for extra flavour

The Potato Rösti, a breakfast classic that can sometimes be a little lacklustre.

Serves: 4
Prep: 10 mins plus chilling overnight
Cook: 30 mins
Difficulty: Easy
Ahead: Start a day ahead

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Ingredients

4 brushed potatoes, scrubbed and cleaned, skin on
1 tbs ghee
1 tbs beef tallow

Key notes

Bar boiling the potatoes before grating
Use a pressure cooker to speed this up
Chilling after par cooking is key (over night), helps with binding and texture and also allows them to grate easily
Cooking in ghee / clarified salted butter is ideal but we are tricking it out with a mix of ghee and beef tallow for extra flavour

Method

Par-boil the brushed potatoes in salted water in a pressure cooker for 10 minutes or until just tender, then cool and chill them overnight in the fridge to make grating easier and improve binding/texture.
Coarsely grate the chilled potatoes into a bowl and season generously with sea salt.
Heat a combination of ghee and beef tallow in a skillet over low/medium heat, then add the grated potatoes and press down firmly to form an even rösti cake.
Fry until the bottom is crisp and golden brown, then flip (this is the tricky part, watch the video to see how to do it correctly) and cook the other side until fully golden and cooked through. If needed, add a little extra ghee / tallow to get the flipped side extra crisp. Serve and season with sea salt.
I like to serve my rösti with a fried egg, smoked salmon, lemon wedge and some dill crème fraîche!