Alpine Rosti


This is a special, and traditional, potato pancake embellished to become a supper dish in the State of Liechtenstein.

Serves 1.


2 slices
lean bacon
500 gm
30 ml
15 ml
sunflower oil
100 gm
gruyere cheese
hens egg
to taste
salt and FAIRTRADE ground black pepper



Cut the bacon into small pieces and fry until just about cooked in a non-stick pan. Discard any run-off fat.

Peel the potatoes, and shred them using the coarse side of a grater.

Mix the bacon with the potato shreddings.

Season with salt and pepper to taste.


Pat the shreddings dry whilst you melt half the butter with half of the oil in a medium sized (non-stick) frying pan.

Add potatoes patting them down to form a thinnish, flat cake.

Fry until golden brown, and then slide out onto a plate.

Melt the remaining butter and oil.

Turn the half cooked rosti upside down onto another plate, (or if brave, flip in the air).

Cook the second side for 12 minutes.

Spinkle the top with chopped cheese, and put under a hot grill to melt the cheese.

In the meantime, fry the egg in a little oil.

To serve

Once everything is ready, slide the bacon rosti onto a plate and spatula the egg on top.

Voila: Alper Rosti.