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Alperrosti (Alpine Rosti)
Alperrosti (Alpine Rosti) is a traditional Liechtensteiner (from Liechtenstein) recipe for a classic fried potato and bacon cake topped with cheese and served with a fried egg. The full recipe is presented here and I hope you enjoy this classic Liechtensteiner version of: Alpine Rosti (Alperrosti).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Cheese RecipesLiechtenstein Recipes
Though originating in neighbouring Switzerland, this dish has become a common suppertime meal in Liechtenstein.
Ingredients:
2 rashers (slices) of lean bacon, finely diced
500g potatoes, peeled and coarsely grated
2 tbsp butter
1 tbsp sunflower oil
2 slices lean bacon
100g Gruyère cheese
1 egg
salt and freshly-ground black pepper, to taste
Method:
Add the bacon to a hot non-stick pan and fry until just crispy. Remove the bacon with a slotted spoon and discard the bacon fat.
Grate the potatoes, place in a cloth and wring to remove excess liquid. Combine the potatoes and bacon in a bowl and set aside. Combine the half butter and half the oil in a pan. Add the potato and bacon mix and press down to form a thin, flat, cake.
Fry until golden brown on the base (about 15 minutes) then slide onto a paste. Add the remaining butter and oil to the pan and when hot invert the rosti and cook on the raw side. Cook for about 12 minutes, or until heated through and golden brown. Transfer to a plate, sprinkle with the chopped cheese then place under the grill until the cheese has melted.
Fry the egg until cooked to your liking then slide the rosti onto a serving plate, sit the egg on top and serve.
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