Dranks and fried potatoes are in the past, we cook crispy potatoes in Swiss

Crunchy potatoes in Swiss, or Rösti, reminds us of our danks. At the same time, this traditional peasant breakfast has its own special taste. We offer to prepare a Swiss dranic together. And will help us in this video from the culinary YouTube channel IrinaCooking. Its author Irina loves to cook and dreams of transferring her knowledge to as many people as possible.



Crunchy potatoes Ingredients

• 500g raw potatoes
• 30g butter
• 30g ghee
• 5g salt
• thyme
• mushrooms or cheese as a supplement

Preparation

1. Peel the potatoes and rub them on a large grater. In the classic Swiss recipe, the use of both raw and boiled potatoes is allowed.
   
   
   
2. Immediately dip the grated potatoes in cold water. Hold him there for three minutes. Then squeeze it and put it on the towel.
3. Distribute the potatoes in a thin layer and wrap in a towel. So all the moisture quickly absorbed into the fabric.
   
   
   
4. Put the squeezed potatoes in a bowl. Add salt and your favorite condiment. Send 30 grams of melted butter and mix it up.
5. Put the ghee in the pan. Heat it up and put potatoes on the heated surface. Distribute it evenly across the surface. Then try to press the shoulder blade.
   
   
   
6. Heat on average heat for at least 5 minutes. At the same time, try to move the potatoes away from the sides, so that the fried pancake is easier to turn over.
7. While the potatoes are roasted, cut the onions and mushrooms with plates.
8. Roast in a separate pan of onions until transparent. Then add mushrooms to it. Wait until all the liquid evaporates from the mushrooms, salt, pepper, fry for a couple more minutes and turn it off.
   
   
   
9. After 5 minutes, turn the contents of the pan with potatoes on a large plate. Then place the potato pancake on the pan with the other side. Keep roasting at minimum heat.
   
   
   
10. Such potatoes are served with cheese, bacon, sour cream or mushrooms, as in our case. More details about the recipe can be found on the video at the link.
11. Bon appetit and new culinary discoveries!

The Swiss dranic holds its shape well even without flour. Earlier we told how to make a potato cake from puree and chicken. It turns out to be gentle, at the same time hearty, aromatic and very tasty. And the best thing is that it is quite simple: for everything about everything, no more than half an hour.