No matter how you say it, it’s a delicious something to make. Originally, this dish is supposedly a german or austrian food. My dad told me once that it comes from switzerland, better known as Rösti. You could make it in many differant variants, with speck, with compott, eat it as a side dish, or as your breakfast, eat it sweet, salty of solid. The americans would call this hash browns… I remember only seeing them in McDonalds, but never tried…no way..
We were in south tirol one cold sunny autumn morning when we were just finishing our breakfast with the usual bowl of cerials, combined with fruits of the day and milk when our friend crawled out from his sleeping bag, his nose following the aromatic smell of fresh espresso. It had been a windy night, but the sun’s out now, and thawing everything up. He looked unimpressed at what we were eating, turned away to his own “fresskiste” to see what he had in store. Within minutes he was building up his 5kg gas burner, heating the pan and shredding potatoes he found left over. We were looking with interest suddenly how busy one could get … all signs of sleepiness left… The mate beside who was still sleeping deeply now finally awoke when we brought coffee infront of his nose 
what a torture! After 20 minutes or so, he tabled out a great reiberdatschi, of course, all for himself. Crispy, yet soft and juicy inside.We were lucky to able to steal a piece from him. Neat idea, I’d say…”
The 2 essential thing you must have for this dish is: a non stick pan, and big fire, a grater. Sure you can also do with less, but the results won’t be as good.
Ingredients:
- 6 middle size potatoes
- Salt/ pepper
- a grater
- a non stick pan
- oil
Method:
There are differant qualities of potatoes available in the supermarket. Try getting those specially for making fries coz they’re drier than the others like when you’d make mash potatoes or so. Grate those potatoes with the skin. Unless the potatoes aren’t prewashed, you should wash them first. If you’re picky, then peel off the skin as well. Heat the pan with some oil. Wait till the pan is really hot, add the grated potatoes, patting them evenly out to fill the pan. Make sure that it’s not too thick. Fry for about 10 minutes till the underside is golden brown and dry, then turn it round. Lower the heat a little and continue frying till this side is also golden brown. Add salt and pepper to taste. Serve hot.
You can combine this in many ways. There’s no rule to stop your creativity for this.
Preparation & cooking time: 25 mins
