Switzerland – Rösti
Fried potatoes like hash browns? What’s not to like? I couldn’t find speck locally so I used prosciutto. It turned out pretty good, but could have been better. I am not the biggest fan of Prosciutto in this application, but to me using bacon is the way to go. Everyones palate is different and I respect that. I would definitely use bacon next time.
Ingredients
27 oz (750 g) Yellow Potatoes
About 1/4 of Onion
2,5 oz (70 g) Speck*
1 teaspoon Salt
Freshly ground Black Pepper
1 tablespoon Extra Virgin Olive Oil
*Speck is an Italian cured pork meat, similar to Prosciutto Crudo, but smoked and cured with
some herbs like rosemary. It’s typical from the Italian region called Alto Adige-Südtirol. If you
can’t find it, you can use other pork meat as Prosciutto Crudo, Pancetta or Bacon.
Directions:
Chop the Speck.
Use the large holes of the grater to grate onion and peeled yellow potatoes.
Transfer the potatoes grated into a kitchen/tea towel and squeeze as much liquid as you can.
Place the squeezed potatoes into a large bowl: add grated onion, chopped speck, salt and
black pepper. Stir to combine.
Grease a non-stick pan with olive oil, absorb the excess of oil with a kitchen paper. Heat the oil
over medium heat. Use an ice cream scoop to take equal amounts of potato mixture (about 2
tablespoons) and add to the pan. Use the back of a spoon to flatten the patties. Cook about 4
patties at a time.
Cook over medium heat until browned, about 7 minutes per side.
Repeat with remaining potato mixture.
Marty Made It 