|This article does not cite any references or sources. (January 2008)|
A plate of rösti with a parsley garnish
|Place of origin||Switzerland|
|Region or state||Canton of Bern|
|Main ingredient(s)||Potatoes, butter or other fat|
Rösti ([ˈrøːʃti]) or röschti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in most restaurants to replace the standard side dish of any given meal.
Rösti is made with coarsely grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil is used for the frying. The grated potatoes are then shaped into rounds or patties, which come in different sizes, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Often, rösti is simply shaped inside of the frying pan. They are most often pan-fried, but can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is often considered to be a regional touch.
In Swiss popular consciousness, rösti is eaten only in the German-speaking part of the country. It is portrayed as a stereotypical identifier of Germanic culture, as opposed to the Latin one. The line separating the French and German speaking sides is jokingly called the Röstigraben, literally the "rösti ditch".
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|Wikimedia Commons has media related to Rösti.|
- Wikibooks / Cookbook recipe
- Beet Rösti from the New York Times website
- Pomme Rösti Recipe from ChefSteps