Rösti is originally a traditional Swiss dish, mainly made from shredded potatoes, crispy fried on the outside but still retaining the softness and richness inside. Today, this dish is transformed with cheese to increase the richness, suitable for modern tastes.
Chef Phan Van Quan - Head Chef of Old Hanoi - shared how to prepare this dish in a simple, easy-to-make way but still retain its attractive flavor.
Simple, easy-to-find ingredients
80g potatoes.
10g mozzarella cheese.
Salt, pepper.
Butter and cooking oil.
Preparation method
Step 1: Pre-processing potatoes
Peel potatoes, grate them into small strands and then wash them with water to remove excess starch. This step helps the potato strands to be clean and crispier when fried. Then, soak them in water for a while and then squeeze them dry thoroughly with a towel to completely remove the water.
Step 2: Seasoning Mixed potatoes after being squeezed dry are mixed with salt, pepper and a portion of mozzarella cheese to create rich flavor and fat.
Step 3: Shape the cake
Prepare a circular mold, divide the potato into two parts:
Lower layer: 40g potatoes.
The middle layer: cheese.
Upper layer: 40g potatoes.
Use a spoon to press firmly for about 3-5 minutes to make the cake sticky, then gently remove the mold.
Step 4: Fry until golden brown and crispy using the correct technique
Heat a pan with a moderate amount of oil, add a little butter to enhance the aroma. Place the cake in the pan, fry each side for about 4-5 minutes until golden brown. Note not to flip the cake too much to maintain the texture.
The oil temperature should be at a moderate level (about 50-60 degrees C) to prevent the cake from burning on the outside but not yet cooked on the inside.
Lower oil option
For people who do not want to use much oil, you can pan-fry each side for about 2 minutes to keep the cake shape, then switch to an oil-free frying pot, bake at 80 degrees C for about 10 minutes on each side until the cake is cooked and the cheese melts.
Rösti cake after completion has a golden, crispy crust, soft and fatty inside thanks to cheese. The dish is suitable for breakfast, snacks or served with salad, sausage in European style.
