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The Fair Trade Cook Book

Alpine Rosti

This is a special, and traditional, potato pancake embellished to become a supper dish in the State of Liechtenstein.
Serves 1.

Ingredients

500 gm	Potatoes
30 ml	butter
15 ml	sunflower oil
2 slices	lean bacon
100 gm	gruyere cheese
1	hens egg
to taste	salt and FAIRTRADE ground black pepper
FAIRTRADE	Sources FAIRTRADE Fresh fruit and veg Herbs and Spices

Method

Preparation
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.

Cooking
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.