Jägerstübli rösti
This is an attempt to re create a wonderful rosti we had in a rustic restaurant high in the mountains in Aspen / Under Eiger, Grindelwald. Sitting outside listening to the cows constantly ringing bells from over the road and whilst in the breathtaking scenery.
The original was nothing like the 'hash brown' type of rosti. More like a sumptuous pizza. The potato was also more like mash. The quality of the ingredients was what made it so special.
Ideally it should be baked in single-serving oven-proof dishes but as I don't have anything similarly suitable, I am going to use my faithful Le Creuset frying pan and serve it directly from there.
| Jägerstübli rösti | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 817 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 23rd October 2012 |
|
Best recipe reviewAs good as the original 5/5 Which I can still taste now! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil or butter
- 1 Medium onion, peeled and sliced
- 500 g potatoes, whole and unpeeled
- Fresh herbs, finely chopped; see Chef's notes
- 150 g fresh sliced ham
melted cheese topping
- sea salt and freshly ground black pepper
- 160 g mixture of Swiss cheese of your choice, grated
- Pinch of salt and freshly ground black pepper
- Finely chopped chives or chopped parsley
- 2 teaspoons plain flour
garnish
Mise en place
- Preheat the grill
Method
- Boil the potatoes for 12 minutes in their skins - I used fairly small Maris Pipers, larger potatoes may need a few minutes more. Ideally they should be slightly undercooked at this stage.
- Grate the potatoes, a food processor is ideal for this, especially if they are very hot. I leave the skins but that's a personal preference.
- Season with salt and pepper and mix in a tablespoon of chopped herbs
- Gently fry the onions for 5 minutes in a tablespoon of olive oil or butter.
- Mix the potatoes in with the onion mixture and and spread out to fill the whole pan
- Gently fry for 10 minutes, shimmying the pan now and then to prevent sticking. Flip the rosti over and fry for another 5 minutes. Use a plate to flip the rosti. Invert the plate over the pan, together, turn the plate and pan upside-down, once the rosti is on the plate, put the pan the right way up and slide the rosti into it.
- Mix the ingredients for the cheese mixture ensuring the flour coats the cheese.
- Layer the ham on top of the potatoes and cover evenly with the cheese mixture
- Grill for 5 minutes or until the cheese is bubbling and slightly toasted.
Serving suggestions
Sprinkle with paprika, mixed herbs, salt and pepper.
Variations
Add a fried egg each on the top of the rosti if you don't think this will be enough cholesterol!
Recipe source
- An attempted clone of a meal had in a rustic mountain restaurant in Aspen, Under Eiger, Grindelwald, Switzerland. It's right next to the bus stop.
Chef's notes
The File:Jagerstubli rosti we had used dried herbs but I much prefer fresh herbs. Use what you have available, parsley, chives, chervil would work very well in this.
My version was very, very good but it still didn't have anything like as much cheese as the original.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
See also
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