Rosti

[@susanbrauer5858]

Being Swiss, I always make my roesti in my pan never in the oven. And you have to incorporate Swiss cheese into the pototoes during cooking. I do it on top and let it melt into the potato.

[@eilonj]

What a clumsy chef

[@angeloperojenowskibajoncul5907]

Que fue lo que le pusiste de la olla,para freir ???

[@antigonavelez]

Puso manteca derretida. Lo voy a probar, parece delicioso.

[@lalu625]

Can´t believe! Searching for the original Receipe for Schweizer Rösti. I finaly found this! It was a long way to go ;-))) That´s the Original at least. Thx C U eure La Lu

[@philipv3098]

It’s not the original Berner Rösti…

[@lperraudin]

Chefpaulm52, doesn't really have a swiss accent ;-P but the recipe is perfect ! you can use a plate, if you are not sure you can flip it the same way.

[@Izzazzo]

Sorry guys, invest in some cheese cloth for the straining. As a chef, you should know better. That brown pulpy paper towel is not adequate, otherwise you wouldn't have had to do it more than once. Not to mention, papers like that can be treated and leave traces of who knows what on your potato. Details!

[@markusmarkus7590]

Interesting

[@eisenjeisen6262]

what happen to spinach ?????

[@0000000Lara]

Looks like hashbrowns.

[@eilonj]

It seems some 1000 calories this rosti. With so much effort it would cost 20 dollars.