Swiss Roesti With Morel Sauce
From chriesi 16 years ago
- 30 minutes to make
- Serves 2
Traditional swiss potato dish. Originally it was a common breakfast eaten by farmers. You find many varionations of it such as with ham and cheese, vegetables, bacon and so on. You can serve it with mirror egg. It is made of potatoes which were cooked a day before.
Ingredients
- Ingredients: shopping list
- 1000 g potato (cooked) shopping list
- 400 g pork shopping list
- 20 g dried morel shopping list
- mustard shopping list
- bay leaf shopping list
- onion shopping list
- 150 ml cream shopping list
- 200 ml stock shopping list
- 30 g butter shopping list
- oil, butter shopping list
- salt, pepper shopping list
How to make it
- Coarsely grate potatoes, add salt and pepper to taste. Melt half the butter and half oil in the frying pan. Add the grated potato and flatten into a cake in the pan. Cook over a low heat for about 15 minutes. Once the base is crisp turn on to a plate. Melt the remaining butter and oil in the frying pan. Add the potato cake and cook the other side.
- Slice meat, salt and pepper. Add mustard on it and fry in some butter. Soak dried morel in milk for about 20 minutes. Add chopped onion in butter, add sliced morel, bay leaf, add stock, you can also add some white wine. Reduce and add cream. Add sauce to the fried pork and cook for some more minutes.
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