Entree: Liechtenstein – Liechtensteiner Rösti (Crispy pan-fried grated potato cake often served with bacon or cheese)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 1 hr

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled
- 6 oz (170 g) bacon, diced
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) grated nutmeg (optional)
- 4 oz (115 g) Emmental or Swiss cheese, grated (optional)
- 2 tbsp (8 g) chopped fresh chives or parsley, for garnish

Instructions

1. Parboil potatoes: place whole peeled potatoes in a pot of cold salted water. Bring to a boil and simmer 10 minutes until just tender but still firm. Drain and cool completely (best if chilled in refrigerator 1 hour).
2. Grate potatoes: coarsely grate chilled potatoes using a box grater or coarse disk of a food processor. Transfer to a bowl and gently squeeze out any excess moisture with a clean kitchen towel—do not overwork.
3. Cook bacon and onion: in a large nonstick or cast-iron skillet over medium heat, cook diced bacon until it begins to brown and release fat, 5–7 minutes. Add chopped onion and cook until soft and translucent, 4–5 minutes. Remove bacon and onion with a slotted spoon and set aside, leaving fat in pan.
4. Fry rösti base: add 2 tbsp butter and 2 tbsp oil to the skillet and heat until shimmering. Add half the grated potatoes, pressing down firmly with a spatula to form an even cake about 3/4–1 inch (2 cm) thick. Season with 1/2 tsp salt, pepper, and nutmeg if using.
5. Cook until golden: cook over medium-low heat undisturbed 10–12 minutes until the bottom is deeply golden and crisp. Add remaining 2 tbsp butter around edges, invert rösti onto a plate, slide back into pan to brown other side, and cook 8–10 minutes more.
6. Add fillings (optional): when second side is nearly done, scatter cooked bacon and onion evenly over top and sprinkle grated Emmental. Cover and cook 2–3 minutes until cheese melts.
7. Serve: slide rösti onto a cutting board, cut into wedges, garnish with chives or parsley, and serve hot.