ingredients

250 g Nonna Elide Salsicciafärs Original
400 g firm potatoes
½ tsk salt
¼ dl rapeseed oil
2 msk butter
½ red onion, finely chopped
¼ dl chives, finely cut
½ dl soured cream, crème fraîche or smetana

here's how

Wash the potatoes and grate them coarsely. Don't peel them — the skin gives both flavour and texture.
Salt the grated potato and let it sit for a minute. Then put it in a clean tea towel and squeeze out as much liquid as possible. Never rinse the potato — the starch is what holds the rösti together.
Divide the potato into four equal portions.
Heat the rapeseed oil and butter in a frying pan over medium heat. Add one portion of potato and flatten it out as thin as you can — it should still hold together, but thinner gives a crispier result.
Fry for about 5 minutes, until the underside feels firm and the rösti releases from the pan so it's easy to flip.
Fry the other side until golden brown and crispy. Place the rösti on a rack or in the oven at 100 °C while you fry the rest — that way it stays crispy.
Fry the salsiccia mince in another pan until really crispy.
Top the rösti with the salsiccia mince, a dollop of soured cream, chopped red onion and chives. Serve immediately.

nonna's tips

Don't flip the rösti too early. If it feels loose when you poke it, it needs another minute — then it will release on its own and hold together when you flip it.

Nonna vet bäst.