This wonderful Swiss invention should not be missing from any traditional European kitchen. Blanched PFANNI potatoes, coarsely grated and seasoned with a refined, spicy seasoning mixture. Perfect with creamed gravy as well as with powdered sugar or apple sauce for the little ones.

Preparation :
1. Tear open the bag at the mark on the side and loosen the contents by kneading gently.
2. Heat 1 tablespoon of oil in a coated pan. Spread the potatoes evenly and saute them over medium heat for about 3 minutes while turning. Then shape a hash brown from the edge of the pan towards the center and fry it over a medium heat for 5-6 minutes.
3.  Turn the rösti and fry for another 5-6 minutes until golden. Tip: Do not turn the Rosti Taler until a golden-yellow crust has formed on the edge.