Before leaving for the tour I had heard, from those who had gone before, of the Rosti. The Rosti was some sort of a potato and cheese concoction topped with an egg — reported to be most satisfying after a long tour. Well, once I tried the rosti, I loved the concept — what a great, easy dish to serve for breakfast or brunch.
On the third day of our tour across the haute route, we were heading to the Paraflueri hut, and on the trail I heard the guides buzzing about ze rosti. I think I skied a little faster that morning.
The Parafleuri Hut was one of the more delightful. The Mademoiselle keeps a clean and bright hut and she is an expert at creating ze rosti!!
Having left around 6am, we arrived at the Parafleuri hut in the early afternoon, with plenty of time to enjoy the sunshine on the deck, and watch (and rate) the arrivals of the the rest of the groups. This day was one of the best as far as enjoying the hut culture.
As we continued on our trek we learned the rules of the rosti — you must order for your group, so they can make one large serving. This is what makes this dish so great for entertaining at home.
The possibilities are endless, you can add all of your favorite ingredients atop this crispy potato pie!
2+ tablespoons olive oil
3/4 cup shredded potatoes (we used Simply Potatoes – in the green package, usually found in the meat refrigerator)
1 slice of a Swiss cheese, cut into small pieces (we used Gruyere. Raclette or Emmental would be good too)