Swiss Rösti

Instructions

1. Prepare the potatoes
   Parboil the peeled potatoes in salted water for about 5-7 minutes until slightly tender but not fully cooked. Allow to cool completely, then refrigerate for at least 2 hours or preferably overnight. This helps the potatoes firm up and makes grating easier.
2. Grate the potatoes
   Using the large holes of a box grater or a food processor with a grating attachment, coarsely grate the chilled potatoes into a large bowl. Season with salt, pepper, and nutmeg, then gently toss to combine without breaking up the potato shreds.
3. Cook the first side
   Heat 1.5 tablespoons of butter and 1 tablespoon of oil in a 10-inch non-stick skillet or cast-iron pan over medium heat. If using onions, sauté them until translucent, then remove. Add the grated potatoes to the pan, pressing them down with a spatula to form an even, compact cake about 3/4 inch thick. Cook for 12-15 minutes until the bottom is golden brown and crispy.
4. Flip the rösti
   Place a large plate over the pan and carefully flip the rösti onto the plate. Add the remaining butter and oil to the pan, then slide the rösti back into the pan with the uncooked side down. Cook for another 10-12 minutes until the second side is golden brown and crispy.
5. Add cheese (optional)
   If using cheese, place the slices on top of the rösti during the last 2 minutes of cooking and cover with a lid to help it melt.
6. Serve hot
   Transfer the finished rösti to a serving plate. Cut into wedges and garnish with chopped parsley. For a traditional Swiss breakfast or lunch, serve with fried eggs on top or alongside.