Rösti is a national dish from Switzerland. It is used as an accompaniment to a number of main courses including veal, liver and pork. The dish we are making here is Berner Rösti but you can make a Zuricher Rösti using only potato salt & pepper it you wish particularly if you are vegetarian.
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Begin by par boiling potatoes without peeling. Drain and cool. It's a good idea to do this in the morning and leave to cool for dinner. Then peel and grate the potato on a coarse grater.
Fry the bacon lardons and the sliced onion in hot oil. Remove and drain. Take a bowl and mix bacon and onions with the grated potato and season with pepper. Heat a little oil in a frying pan. Place the potato into the pan in a mound in the centre. Allow to fry to seal.
Using a palette knife press down the potato at the edges. Allow to cook further.
Continue to gather the potato and cook.
Flatten the potato.
After cooking the rösti for five minutes pick the pan up from the stove and shake. Tilt the pan and shake the rösti down to the bottom of the edge of the pan. Then with a flick of the wrist flip the rösti over to cook the other side.
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