This traditional dish is from Switzerland’s Engadine Valley, where I’m from, and is quite similar to the ubiquitous Swiss rösti
(but roasted rather than fried). I love it because it’s so versatile: warm and hearty in winter, and ideal after a day out in the snow; but also perfect with salad after a day’s hiking in summer. It always contains Speck (cured ham or bacon), which rösti
does not necessarily have. (You often get rösti
with bacon and eggs mixed in, but the standard dish is really just shredded potatoes.) My father’s twist on this recipe was to add vegetables, and his own recipe – which we still serve in our restaurant – contains leeks, carrots and celeriac. Absolutely delicious. It’s great to know we're passing down a family tradition to our guests as they enjoy their meal.
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