Berner Rosti (Bernese Fried Potatoes)

1. 1

   Cook the potato in their skins with the caraway seeds in salt water until tender.

2. 2

   Douse the potato with cold water and peel them while they are still hot.

3. 3

   Leave them covered overnight.

4. 4

   Coarsely grate the potato.

5. 5

   Cube the back into small pieces and fry them in the skillet.

6. 6

   Add the potato and salt.

7. 7

   Stir fry them until the bacon fat has been absorbed.

8. 8

   Press the potato mix down in the pan to form and even cake.

9. 9

   Fry until the underside is golden brown.

10. 10

    Sprinkle on the milk and using a plate or lid turn the rosti.

11. 11

    When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.

12. 12

    Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).

* Per serving · 4 servings · Values may vary.