These potato rösti are perfect in every way: crispy and golden on the outside, soft and buttery on the inside. What is there not to love about them? All you need is a little time for the perfect brunch indulgence. We serve ours with sliced ham and Swiss cheese, but anything goes really, from bacon and eggs to smoked salmon and avocado or flaked smoked hoki and sour cream.
Bring a large saucepan filled with salted water and washed potatoes to a boil and cook for 5 mins to parboil the potatoes. Allow to cool, and chill for at least a couple of hours, or overnight if you’re well organised.
Coarsely grate the potatoes and season to taste into a large bowl.
Heat a heavy-based frying pan or cast-iron skillet over a medium heat, add half of the butter and half of the duck fat. When the fat starts to sizzle, add grated potato and allow to cook for 2-3 mins before shaping into a flat cake, pressing down as lightly as possible. Allow to cook for a few minutes then gently shake the pan to loosen the rösti, continue to cook for about 10 mins until golden brown and crispy.
Place a plate on top of the pan and carefully flip it over so the rösti is sitting, cooked-side up, on the plate.
Add remaining butter and duck fat to the pan; when hot, slip potato rösti back into the pan, cooked side up.
Cook for another 10 mins or until the rösti is golden brown and crispy on the second side.
Divide rösti between plates and serve with additions of choice.
2 medium-sized waxy potatoes, washed
1 tablespoon butter
1 tablespoon duck fat