🥓 Rösti with Speck
Rösti with speck folds strips of smoky cured pork belly and softened onion into the grated potato before frying it in butter. Every bite is crisp, salty and smoky. It is a hearty Alpine dish, served as a main with a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g waxy potatoes
- 100 g speck, cut into strips
- 1 onion, thinly sliced
- 30 g butter
- 1/2 tsp salt
- Black pepper to taste
Method
- Boil the potatoes in their skins for 10 minutes, cool completely, then peel and coarsely grate.
- Fry the speck and onion in a dry 24 cm pan for 5 minutes and mix them into the potato with salt and pepper.
- Add half the butter, press in the potato mixture and cook 12–15 minutes until golden underneath.
- Flip with the help of a plate, add the remaining butter and cook another 10–12 minutes.
How to make it lighter
- Use 50 g speck — its smoky flavour goes a long way.
- Let the speck fat replace part of the butter.
- Serve with a big salad and keep the rösti portion to about 200 g.
History
Rösti is traditionally linked to the canton of Bern, where it is often said to have been a farmers' breakfast of grated potatoes fried in butter. It later became a Swiss national dish, and the 'Röstigraben' (rösti ditch) is a popular nickname for the cultural line between German- and French-speaking Switzerland.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →