Ingredients
12 small rösti, serves 4
- 500 g Boiled and peeled potatoes (waxy variety)
- 1 Onion
- Butter for frying
- 150 g Vacherin Fribourgeois AOP cheese
- 1 tsp White pepper
- Salt
- Creme fraiche and rainbow trout roe on top
Preparation
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Boil the potatoes until they are almost done.
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Grate the potatoes and onion and sauté in butter on a pan for a moment. Remove the pan from the cooker. At the same time, grate the Vacherin Fribourgeois AOP and add it to the mixture with the spices.
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Heat a pancake pan and add a pat of butter to each cup. Spoon mixture into the cups and press it flat. Fry the rösti for about 3 minutes on each side and flip them over.
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This recipe makes about 12 small rösti. Serve the rösti with creme fraiche and rainbow trout roe. Garnish with a sprinkle of fresh dill.
Bon
Appétit
Appétit
