Swiss potatoes Roshty

The Swiss national dish is a potato pancake of large diameter and rather thick. Prepared quickly and simply, the dish can be offered for breakfast.

INGREDIENTS:

• potatoes 1 kg
• butter 120 g
• salt taste
  
  

COOKING:

Cut the tubers into large pieces into four to six pieces of each potato. Transfer to the pan.
Pour boiling water, put on the fire, cook until half cooked, within five to six minutes after boiling.
Drain the water, cool the potatoes a little.

Then grate on a coarse grater.
Separately, melt half the rate of butter.
Heat some vegetable oil in a skillet or in a frying pan, put the potato mass in three layers, salt each layer and sprinkle with butter.

Along the perimeter lay out the remaining butter, cut into slices.
Fry over medium heat until golden brown for five minutes, turn over, fry as much again.

Prepared potatoes should stand in the pan for a few minutes, then you can put it on the dish. When serving, the casserole is cut into portions.

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