Rösti is a Swiss grated potato cake fried in butter. My recipe goes one stage further, mixing Jerusalem artichokes, bacon and cumin into the potatoes and filling the cake with cheese. It makes a great accompaniment to poultry or meat dishes.
Boil the potatoes in their skins until just tender, about 20 minutes. Drain well and peel while they are still warm.
Grate the potatoes into a bowl, then stir in the onion and bacon mixture. Peel the artichokes and grate them coarsely into the bowl. Mix well together, then season with salt, pepper and nutmeg.
Heat the remaining butter in a
Carefully turn the potato cake over (if you find this tricky, slide it on to a plate, invert the pan on top and then flip it over). Cook on the second side until golden brown and cooked through, about 8-10 minutes.