[英语课]

Rosti

Swiss cuisine Rosti.  
Rösti is a rustic Swiss potato pancake. It was originally a common breakfast item eaten by farmers in Bern. Many Swiss people consider rösti a national dish. Although basic Rösti consists of nothing but grated potato, a number of additional ingredients are sometimes added, such as onion, cheese, apples and herbs.

People either use raw or boiled potatoes for frying. If you use raw shredded potatoes, it will take approximately 50-60 minutes to fry on the pan. Using shredded boiled potatoes takes 20 minutes on the pan. Hence, the later is more desirable.


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Rösti from boiled potatoes

Ingredients:

    4 potatoes-par-boiled
    1 onion-shredded/sliced julienne*
    1 tsp salt
    a pinch of rosemary
    3 tbsp butter
    grated cheese (cheddar/mozzarella/Alpine/Emmenthal)-optional

Directions:

    1. Grate them on a coarse grater or quarter them and slice them thinly. Sprinkle salt between the layers.
    2. Heat the pan and melt 1 tbsp butter moving it around the pan to grease it properly. Add the onions and rosemary and sautee them till the onions become soft and pale golden.
    3. Add the potatoes, spread them out and press them down slightly.
    4. Fry for about 10 minutes over low heat. Now press them into a compact pancake shape and add another 1 tbsp of the butter all round the edge of the pan.
    5. Cover with a plate and fry for another 10 minutes over a low heat until the underside has formed a golden crust. Turn the Rösti over by tipping it onto the plate that has been used as a lid and sliding it back into the pan.
    6. Shortly before the Rösti is ready, add the thinly sliced/grated cheese.
    7. Add the remaining 1 tbsp butter and cook until crisp and brown on the underside.
<sub>http://www.lettuce-eat.info/healthy-breakfast/rosti/


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Hash Browns with Leeks and Bell Peppers

Ingredients

    2 tablespoon(s) extra-virgin olive oil
    2 medium leeks, halved lengthwise and thinly sliced
    1/2  bell pepper (green or red), cored and cut into thin, 1-inch-long pieces
    1 1/2 teaspoon(s) salt, plus more to taste
    1/2 teaspoon(s) freshly ground black pepper, plus more to taste
    2 pound(s) russet potatoes, peeled
    2 teaspoon(s) (coarsely chopped ) thyme
    1 tablespoon(s) butter

Directions

    1. Heat 1 tablespoon olive oil in a 10" nonstick skillet over medium heat. Add leeks and bell pepper; season to taste with salt and pepper. Cook, stirring occasionally, until softened and just golden, 6 to 8 minutes. Transfer to a large bowl and set aside; rinse and dry skillet.
    2. Meanwhile, grate potatoes on large holes of a box grater. Working quickly (they discolor after grating) with a small handful at a time, firmly squeeze potatoes to remove as much liquid as possible (it's important for the grated potatoes to be as dry as possible before cooking to prevent them from sticking to the skillet); discard liquid and transfer potatoes to bowl with leek mixture.
    3. Add thyme, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper to mixture; toss well.
    4. Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in skillet over medium heat. Add potato mixture; press down firmly with a rubber spatula to form a potato cake. Tidy the edges, then cook, gently shaking skillet from time to time to prevent sticking, until cake is a deep golden brown, 8 to 10 minutes.
    5. Loosen edges, then gently slide hash browns onto a large plate. While heating remaining butter and olive oil in skillet, place a second plate on top of hash browns and flip (so cooked side will face up). Glide inverted cake back into the warmed skillet and cook until deep golden brown on second side, 8 to 10 minutes. Slide hash browns onto a platter. Cool for 5 minutes, then cut into wedges and serve.

Tips & Techniques

Extra idea: For another brilliant union, combine the same flavors to create a warm potato salad.
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