Alps Inferno Rösti

Introduction to Rösti

Rösti is a hearty Swiss dish that has its roots deeply embedded in the rural regions of Switzerland. Originally a breakfast meal among farmers in the canton of Bern, the dish has transcended its simple origins to become a staple all across the country and beyond. Traditionally, potatoes are the primary ingredient, and they are often pan-fried to achieve a crispy texture. Modern variations incorporate a variety of toppings and spices, showcasing regional flavors and preferences.

The Alps Inferno Rösti takes a fiery twist on this classic Swiss dish, combining spices and ingredients that bring warmth and zest, perfect for winter or whenever you're craving a comforting, spicy meal.

Ingredients

• Potatoes - 4 large, preferably waxy
• Butter - 2 tablespoons
• Olive Oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Spicy Sausage - 200 grams, sliced
• Red Chili Flakes - 1 teaspoon
• Cayenne Pepper - 1/2 teaspoon
• Cheddar Cheese - 1 cup, grated
• Parsley - 1/4 cup, chopped
• Sour Cream - for serving
• Salt - to taste
• Pepper - to taste

Preparation

The first step in creating the perfect Alps Inferno Rösti is to prepare your potatoes. The preferred variety for a crispy rösti is waxy potatoes, which hold together better during cooking. Begin by scrubbing the potatoes clean under running water, then boil them in salted water for about 10 minutes. They should be slightly tender but not fully cooked. Once boiled, rinse under cold water to stop further cooking and leave to cool.

As your potatoes cool, prepare the rest of the ingredients. Finely chop one onion and mince the garlic. Slice the spicy sausage thinly; this will allow it to crisp up nicely and distribute evenly throughout the rösti.

Spicing it Up

The heat in the Alps Inferno Rösti comes from the combination of red chili flakes and cayenne pepper. Adjust these to your taste if you prefer less or more spice.

Cooking Process

Once your potatoes have cooled enough to handle, peel them and grate them coarsely. Heat a large frying pan over medium heat and add the butter and olive oil. Once the butter has melted and stopped foaming, add the chopped onion and garlic. Sauté until the onion is translucent and aromatic.

Add the spicy sausage slices to the pan and cook until they are slightly crisped. This will take around 5 minutes. Remove the sausage and onion mix from the pan using a slotted spoon, leaving the remaining fat.

Add half of the grated potatoes into the pan, pressing down to form a large flat pancake. Sprinkle half of the red chili flakes and cayenne pepper over the potatoes. Spread the onion and sausage mixture evenly over and top with half of the cheddar cheese. Season with salt and pepper.

Layer the remaining potatoes on top, pressing down once more. Add the rest of the red chili flakes and cayenne pepper, then cover and cook for about 10 minutes. The rösti should be golden at the bottom and hold together well.

With the help of a large plate, flip the rösti carefully. Slide it back into the pan and continue cooking for another 10 minutes or until the other side is golden and crisp. Add the remaining cheddar cheese on top, letting it melt to a gooey finish. Check out cooking timers for precise timing.

Serving Suggestions

Once cooked, remove the rösti from the pan and garnish with freshly chopped parsley. Allow it to rest for a minute before cutting into wedges. Serve hot with a side of sour cream which helps to balance the spice from the red chili flakes and cayenne pepper.

Enjoying the Alpen Inferno Rösti

This dish pairs well with a crisp salad or steamed vegetables to counterbalance the richness of the cheddar cheese and the spice of the spicy sausage. A glass of chilled white wine or a light beer complements the meal perfectly, making it an ideal choice for a cozy dinner with friends or family.