Mrs. GroOve is busy making the house special, with potatoes, grated carrots, onions... it will be topped w/ smoked salmon, thinly sliced onion and Pantelleria capers.
YUMM!!
How do you like yours? Shoot...
Buon appetito ;-)
Paul
So - what do you think of the ultimate continental Tah-dig (see separate thread on persian rice recipe), namely rösti (or roesti)?
Ohne carrots thanks., loads of cheese and 1 (or 2 ) fried eggs on top
Onions, bacon, ham, loads of cheese baked over the top and at least 2 fried eggs.
Oh man I've got half a mind to go to the Reinfelder in the dorfli just for a rösti fix.
Exactly!! YUM.
Now I'm going to suffer wanting this until I can get one made tomorrow!
More often than not plain, but when I add things it is onions, ham and mushrooms ( forestière ).
I have never added fried eggs, may well try one day, though I must say that I cannot figure out the appeal.
Mrs GroOve was feeling kosher tonite....
Rösti with lox and cream cheese
(not that we're jewish or anything, the association is just "there"...)
Ciao
Paul
It does seem a bit weird, but once you've done it you realise that a rösti without is simply lacking a certain something Fried eggs and rösti are almost made for each other IMO.
Bernerstyle for me.. Just slap some chopped up pieces of bacon in between and i'm your guy
Hmmmh Rösti aaaaargh (homerstyle)
Wow - I have never heard of Rosti with salmon - I will try that
I always have eggs and love to sprinkle liquid wurze over.
I've eaten rosti in a cafe once. I was on a terrace in Zermatt in late January a couple years ago. It was a giant rosti, two fried eggs and a giant slice of ham. Came with the most incredible hot chocolate I've ever tasted. All that warming food while sitting around huge clumps of snow in -8 C was a feeling I'll never forget.
Hah - but there's cheese and cheese ....
What would your #1 choice be? ....
P.
Well, pics speak for themselves... I sort of missed the very finely cut onion rings, but overall it was so yummy that I really shouldn't complain
Apparently eggs n potatoes is one of the best dietary combinations (as long as you manage to keep excess fat - i.e. oil, butter - out of the equation)
Paul
From another thread:
Good advice, Heather, that I have followed faithfully
I have rösti for breakfast in place of "hash browns"... I add bacon or ham, onions, sometimes chopped bell pepper and cheese, eaten either along side or mixed with some eggs. Yum yum!
Rosti ARE hashbrowns.
Pass the ketchup, please.
LOL!
Is this becoming a trans-continental p*ss*ng culinary match?
P.
It's just terminology which is my point.
As per the ketchup, the Swiss are horrified when we North Americans put ketchup on our rosti!!!!!! I took my visiting friend to a rosti place and when he asked for ketchup, the waitress gave an evil look and walked away. My gf is more amused in her reaction to my rosti/ketc hup evilness.
In NA, we eat rosti for breakfast with eggs, bacon, etc. So there is undoubtedly ketchup involved.
I like a good rosti skillet with eggs, peppers, ...
As for salmon, the rosti should be a side dish to a nice salmon/cream cheese/pesto omlette. They should not be combined directly, but will undoubtely meet during the course of the meal.
Hashbrown skillets were my favourite at Denny's at 4am after a night out.
There's your problem. Ketchup? A proper breakfast is served with HP Brown Sauce.
Er... not just terminology.
Hash browns are meant to stick together - that's why you press the potatoes before frying, to remove excess moisture. Rösti on the other hand are meant to be loads of individual potato bits, slippery with butter, held together only by the crusty outside. That's why you don't press the moisture out of them: if you did the butter wouldn't get in and keep them separate.
They'll do for one another in a pinch but they're really not the same thing.
Looks and tastes the same to me. The hydrodynamics in between does not concern me.
At Canadian Denny's they are rosti style according to your differentiation.
Regardless, they are all still hashbrowns = hashed then browned.