A crisp golden potato cake, grated from potatoes boiled the day before, pressed into a pan and fried whole, then flipped — originally a farmers' breakfast from the canton of Bern.
Grate the potatoes
Peel the cold, pre-boiled potatoes and grate them coarsely into a bowl, seasoning with salt and pepper.
Melt butter in the pan
Melt half the butter in a heavy nonstick or cast-iron pan over medium heat until foaming.
Press into a cake
Pile the grated potato into the pan and press it firmly into an even, compact cake.
Fry the first side
Fry undisturbed until the underside is deep golden brown and crisp, about 10 minutes.
10 minFlip the rösti
Slide the rösti onto a plate, add the remaining butter to the pan, then invert the rösti back in to cook the other side.
Fry the second side
Fry until this side is equally golden and crisp and the potato is tender all the way through, about 10 minutes.
10 minServe
Slide the whole rösti onto a board, cut it into wedges, and serve hot.
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