Swiss Hash Browns (Rösti)

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Yield: serves 4


If Plato had imagined hash browns, they’d have been rosti: good potatoes coarsely grated, pressed, and fried.


2 1 ⁄ 4 lb. russet potatoes (about 3 large)

2 tbsp. lard or unsalted butter

2 tbsp. canola oil

1 tbsp. kosher salt, plus more to taste


Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.

Heat lard and oil in an 8″ nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.

Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.