With lots of zucchini and pink eye potatoes coming out of the garden, and being too lazy to go to the grocery store, rösti seemed just the thing. Usually I make rösti just with potatoes, but I added some of our cocozelle zucchini too.
For the rösti just grate the potatoes (and other vegetable if you’re adding something else). Squeeze out excess moisture, then put into a frying pan with hot oil. I usually start with the pan hot, then turn it down. I just scatter the potatoes over the surface, then press down slightly to form a large flat disk of potato-ness. If you cook it slowly you’ll wind up with squishy but cooked potato in the middle and a golden crispy outside. If the heat is up too high, the outside will burn before the inside has cooked. Once the first side looks done (i.e. crispy and yummy), flip over to do the second side.
I hadn’t been to the shops, but I did have mozarella in the fridge as well as some basil and ripe tomatoes. So after I flipped over the rösti I sprinkled it with the cheese so it would melt, then just before serving topped with tomatoes and basil. How could you go wrong!
The toppings we usually have are:
- smoked salmon with light sour cream (dill’s nice with this too)
- grilled mushrooms and feta