Saturday, June 6, 2009
Swiss Roesti with Kalamata Olives
Roesti is a traditional Swiss potato dish, made from grated potatoes that have been cooked or steamed before. Traditionally, they are fried in clarified butter until crisp on both sides, and served with a fried egg or a meat dish. I updated my version, and mixed in some bacon, a bit of parmesan cheese, and kalamata olives. It was delicious, flavorful and quite skinny! However, no way to get around the clarified butter in this dish!
1 Yukon gold potatoes (ca. 100g)
1 ts bacon bits
1 ts low-fat parmesan cheese
salt, pepper to taste
5-6 kalamata olives, sliced
1 ts clarified butter (ghee).
On the day before, steam or cook the potato until half cooked (they should still half raw, so that they keep some texture when grated. They will finish cooking when fried), ca. 10 min. Cool and set aside.
Peel the cooled potato, and grate on a coarse grater. Handle gently. Add the bacon bits, salt, pepper, parmesan and kalamata olives. In a skillet, heat the clarified butter, and distributed over the bottom of the pan with a brush. Add the roesti mix to the skillet and form them into a patty shape. Fry for several minutes, and then break up the patty and mix the potatoes again so that some of the brown bits are inside the roesti, too. Then, press into a patty again, and finish frying. If you are skillful, you can turn the roesti around and fry it from the other side, too (I can't!). Serve!
This is one lunch entree. (160kcal).