Getting grounded with Swiss Roeschti

Some days I wake up, drink a tea, write an e-mail, walk the dog, start working on a design for one of my clients, drink more tea and next thing I realize it’s 12 pm and I didn’t have breakfast yet. For many people it might be pretty common to miss a meal, though not for me. Because it’s too late for breakfast by then I merge it with lunch and that’s the moment when there is nothing better than Swiss Roeschti, either plain or with salad or eggs any style you like. Here I combine it with salad and honey mustard dressing.

Ingredients

Roeschti (serves 2 – I would always prepare a portion for two in one pan, so the roeschti becomes really crunchy. If you cook for more than 2, just use a second pan):

  • 6 middle sized potatoes, peeled and grated
  • 3/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • a pinch of pepper
  • 1 tablespoon olive oil

Salad with honey mustard dressing (serves 2):

  • arugula or field salad (corn salad) for two, washed
  • 2 teaspoons mustard
  • 2 teaspoons light honey
  • 3 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • pepper to taste

First prepare the salad dressing: Put the mustard, honey, vinegar, garlic, salt and pepper in a cup and combine. Slowly pour in the olive oil while stirring the mixture until the dressing is well combined and creamy. Set aside.

Put the potatoes in a tea towel and squeeze as much liquid as possible from them.

In a large mixing bowl, season the potatoes with salt, nutmeg and pepper. Bring a non-stick saute pan to medium heat and add 1/2 tablespoon olive oil. Spread the potatoe mixture in the pan and squeeze it tight with a spatula.

Brown for about 8 minutes or until the bottom side of the roeschti is brown and crunchy. Invert the roeschti onto pan lid and add an additional 1/2 tablespoon of olive oil to the preheated pan. Slide roesti into pan raw side down and brown for an additional 8 minutes.

Mix the salad with the honey mustard dressing, cut the roeschti in two halves and enjoy.

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