Pan-Seared Rösti
Ingredients
- 800 gPotato (grated)
- 150 gSmoked lardons (plain)
- 1 pcYellow onion (finely chopped)
- 40 gUnsalted butter
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A grated potato cake, browned in butter until the edges are perfectly crispy. The center remains tender, infused with the smokiness of bacon and the sweetness of melted onions.
- 1
Peel and grate the potatoes using a large-hole grater. Place them in a clean cloth and squeeze firmly to extract all water. The flesh must be dry to brown properly.
- 2
In a pan, sweat the bacon and chopped onion without browning. Once the onion is translucent and the bacon fat has rendered, remove from heat.
- 3
Mix the potatoes with the bacon and onions in a bowl. In a hot pan with a knob of butter, spread the mixture 2 cm thick and press down with a spatula.
- 4
Let a crust form over medium heat for about 10 minutes. When the edges turn brown and the cake slides as one piece, flip it using a plate.
- 5
Add a piece of butter around the edges to nourish the crust. The cake is ready when it is uniformly golden and feels firm under the spatula.
Frequently asked questions
How do you get this dish right?
- Never wash the potatoes after grating them, the starch is the glue of your cake.
- If the cake doesn't slide in the pan, it hasn't formed enough of a crust yet.
How long does this dish keep?
Keep for 24 hours in the fridge. Reheat in a pan to restore the crispiness.
