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.
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.
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.