An absolute must-have for breakfast on weekends or as a simple and delicious side, Joey Hilty of Pittsburgh’s The Vandal elevates a traditional Potato Rösti by bejeweling the crispy dish with trout roe, crème fraîche, and sprinkles of chives and dill.
What is Rösti?
This dish comes from the central European cuisine, where you need robust flavors and filling dishes to combat the cold winters. You’ll find it at Swiss tables high in the mountains, from chalets to small Alpine villages, though it originated as a breakfast dish in the Alpine city of Bern. The secret to a good potato rösti is not in the potatoes themselves, but in the use of clarified butter for extra flavor, and patient cooking to achieve crispiness.
Recipe by Joey Hilty, The Vandal
Photography Dave Bryce
Styling Keith Recker
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