A simple, filling potato rösti served with cottage cheese and a gentle cucumber side. This version keeps the flavours mild and avoids onion and strong seasonings.
Ingredients
For the rösti
- 1 kg potatoes
- 1–2 tbsp suitable oil, for frying
- 2 tbsp finely chopped chives
- ½ tsp salt
To serve
- 1 cup suitable cottage cheese
- Extra chopped chives, optional
For the cucumber side
- 2 cucumbers, peeled
- ¼ tsp salt
- 2–3 tbsp suitable cream
- 1–2 tbsp finely chopped chives
Method
- Place the potatoes in a saucepan of lightly salted water and cook for about 10 minutes. They should be partly cooked but still firm.
- Drain and allow them to cool enough to handle.
- Peel the potatoes, then grate them coarsely into a bowl.
- Gently mix through the chopped chives and salt. Try not to mash the potato.
- Shape the mixture into small flat patties, pressing them together gently.
- Heat a little suitable oil in a non-stick frying pan over medium heat.
- Cook the rösti for about 4–5 minutes on each side, or until golden and crisp on the outside and tender inside. Turn them carefully so they stay together.
- Meanwhile, thinly slice the peeled cucumber.
- Sprinkle the cucumber with salt and leave for 5–10 minutes.
- Drain off any liquid, then gently mix with the cream and chopped chives.
- Serve the hot rösti with a spoonful of cottage cheese and the creamy cucumber on the side.
