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Swiss rosti
Swiss rosti
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Ingredients:
  • 1kg small sebago potatoes, scrubbed
  • 60ml (1/4 cup) olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 5 (about 250g) bacon rashers, rind removed, finely chopped
  • 200g button mushrooms, finely chopped
  • 210g (1 medium head) broccoli, finely chopped
  • 40.00 ml teriyaki marinade or soy sauce
  • 20.00 ml dried parsley
  • 20.00 ml mixed dried herbs
  • 2 tsp crushed dried chillies
  • 1/4 tsp cayenne pepper
  • 60g (3 tbsp) butter
  • 25g (1/4 cup) shredded parmesan
  • Extra dried mixed herbs, to serve
Instructions:
  • In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Cook uncovered for 7-10 minutes or until just tender. Drain and let cool for 4 hours.
  • Peel the potatoes, grate them using the coarse side of a hand grater, then transfer to a large bowl and season generously with salt and pepper.
  • In a large non-stick frying pan over medium-high heat, warm 1 tablespoon of oil. Sauté onion and garlic until soft, about 3 minutes. Add bacon, mushrooms, and broccoli, and cook for an additional 2 minutes. Stir in teriyaki marinade or soy sauce, parsley, mixed herbs, chilies, and cayenne pepper. Cook until vegetables are tender and liquid evaporates, about 4-5 minutes. Combine with potatoes and mix thoroughly.
  • In a frying pan over medium heat, melt a quarter of the butter with the remaining oil. Add a quarter of the potatoes and use an egg lifter to shape the mixture into a 2.5cm-thick cake. Lower the heat to low, cover, and cook for 5 minutes. Sprinkle a quarter of the parmesan over the top and continue cooking uncovered for 10 minutes until crisp and golden on the bottom.
  • Invert the rosti onto a plate of the same size, then gently slide it back into the pan to cook the other side uncovered until crispy, about 10-15 minutes. Transfer the rosti to a separate plate and set aside.
  • Crack an egg into the pan and cook over medium heat for 2-3 minutes until done to your preference. Place the egg on the rosti, sprinkle with extra mixed herbs, and serve right away. Repeat the process with the remaining butter, oil, potato mixture, parmesan, and eggs.

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