Swiss potato ryosti

Submitted by enr on 08 May 2003
750 g potatoes
100 g smoked salo
1/2 cup (100 ml) milk
100 g cream
pinch of nutmeg
Boil the potatoes are peeled, leave to cool and grated. Salo is cut into small cubes and lightly fry. Put the potatoes and mix well in fat. Season with salt and nutmeg. Make up milk and cream, potatoes and stir the pan cover with a lid. Fry on low heat for at least 15 minutes. The potatoes are removed in a suitable vessel so that the brown crust them to be facing up. The dish is even tastier if you add eggs and grated feta cheese.
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08 May 2003


This is a great recipe! Be sure to try it.

original rösti made with freshly grated potatoes, not cooked. With cooked a little Bulgarian variyant. With fresh kartfi by making it more tasty. Much tastier. There are also different types of rösti. Super severe, you can not eat as much quantity! But it is really very tasty!

Also in the Swiss ryoshtito mainly used rosemary. This with nutmeg I have not eaten in Swiss land.