Berner Rosti (Bernese Fried Potatoes) - cooking recipe

Ingredients

2 lbs potatoes
1 teaspoon caraway seed
125 g bacon
salt
2 tablespoons milk

Preparation

Cook the potato in their skins with the caraway seeds in salt water until tender.
Douse the potato with cold water and peel them while they are still hot.
Leave them covered overnight.
Coarsely grate the potato.
Cube the back into small pieces and fry them in the skillet.
Add the potato and salt.
Stir fry them until the bacon fat has been absorbed.
Press the potato mix down in the pan to form and even cake.
Fry until the underside is golden brown.
Sprinkle on the milk and using a plate or lid turn the rosti.
When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.
Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).