And now for the main course of our Easter brunch… I decided to go all out and try this Swiss Rösti, which is basically a really fancy, giant hashbrown or latke. It wasn’t especially difficult, but does have a whole bunch of steps, which can be a little daunting! Without further ado, I’m just gonna jump right in…

The main ingredient is obvs, potatoes…

Which you cover with cold water and boil for about 15 minutes.

Then you drain them and let them cool slightly.

The next part was a little strange to me.. I’d never peeled potatoes after they’d been boiled so I was completely unprepared for how skin-like the potato peels would become; I barely even needed the veggie peeler because the peels slipped right off. Sick.

Then you coarsely grate them…

And are left with this lovely mass of pre-hashbrowns!

Then you clarify 3/4 cup of butter by melting it in a saucepan and then skimming off the foam and running through a sieve or cheesecloth to remove the milk solids, resulting in basically this…

That was my first time actually clarifying butter and I think I can do better! Stay tuned.

Next step… bacon!

Slice it into thin bits…

Then saute it in a little of that clarified butter.

Add an onion and continue sautéing until it’s beautiful.

Mix the onion & bacon mixture into the taters…

And then throw that into the pan with half the remaining clarified butter!

Using the back of a spoon, press the potatoes into a thick pancake shape.

Then comes the hard part. The recipe calls for you to place a large plate over the skillet and quickly flip it over before sliding the rösti back into the skillet. First problem – I only have so many plates, none of which are larger than my skillet! So I decided to get creative and use the lid of my Le Creuset. And it would have worked too, had I just thought to grease that lid. Instead, I successfully flipped the thing onto the lid, but then couldn’t get that damn thing back into the pan! Half of it fell into the skillet and the other half slowly slid to the edge of the lid before falling, hodgepodge-style into the skillet, resulting in a pretty uneven browning situation, like this…

Then you brown the underside for a few minutes. Once that’s done, remove the whole thing from the heat and keep it warm, because it’s time for some mushrooms.

And because these particular shrooms were so photogenic, I took a few more piccies…

Then you pop those into a pan with the rest of the clarified butter.

Add a little parsley…

And then it’s time to eat! Woot woot!

Recipe adapted from Easy Breakfasts & Brunch

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