Rösti potatoes are considered by some to be the national dish of Switzerland. Essentially, they are a giant potato pancake. They differ from latkes in that they do not contain any egg, flour or other binding ingredients. They can be made with either Russet or Yukon Gold potatoes. The Yukon Gold is a bit waxier and will result in a slightly crispier rösti.
The key to a successful rösti is low and slow cooking and enough fat to achieve crispness. I like a mix of butter (for flavour) and vegetable oil (to keep the butter from burning). A non-stick pan is ideal for making rösti.
You could certainly serve the rösti plain, as a side dish for dinner, but I love to treat it like a blank canvas and add toppings. My topping of choice is always fried eggs! It’s no secret, that I adore breakfast for dinner. I’d happily eat eggs for every meal. I decided to serve it with a Shakshuka sauce on the side, as I didn’t want to make the rösti soggy.
Shakshuka is a Middle Eastern/Northern African dish with eggs poached in spicy tomato sauce. Last summer, my daughter and her fiancé were living with us at the cottage. She made brunch for us almost every Sunday. I always requested her homemade sourdough and Shakshuka. She used the recipe from cookieandkate, and I just love the flavours.
A handful of arugula and a sprinkle of crumbled feta and cilantro finished the dish off perfectly.
