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Danish potato cake

September 2016

The Scandinavian kitchen is a healthy kitchen. One that, from its close affinity with nature, uses lots of root and tuber vegetables. With produce from the garden and dishes of culinary simplicity, this kitchen deserves our special attention.

Side dish, serves 4. Preparation time approx. 30 minutes.

  • 1 heaped tablespoon of butter
  • 150 grams of cubed bacon
  • 500 grams of deep-frozen rösti potatoes
  • 100 grams of grated mature cheese
  • salt, pepper
  • extra: a big lid

Heat part of the butter in a frying pan. Softly fry the cubed bacon. Add the rösti. Stir until thawed. Season with salt and pepper and turn regularly.
Press the rösti down in the pan to compact it (e.g. use a flat dinner plate that fits the frying pan exactly). Gently fry the rösti for 6 to 8 minutes until nice and crisp. Turn the rösti cake using the big lid.
Heat more butter in the pan. Slide the rösti cake into the pan and fry gently again for 6 to 8 minutes.
Sprinkle with cheese and cover the pan with the lid. Gently cook for another 10 minutes. Cut into wedges and serve immediately.

Tip: Make a tower of lettuce leaves, a slice of rösti, lettuce leaves, rösti, lettuce, rösti. Delicious with a salad of avocado, paprika pepper and spring onion.

Ingrid van den Arend


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