700 g potatoes
2 large carrots (approx. 300 g)
150 g FROMART Appenzell cheese (coarsely grated)
1 bundle smooth parsley (chopped)
2 tablespoons butter
2 tablespoons rosemary (finely chopped)
3/4 teaspoon salt
Pepper and cayenne pepper (to taste)
4 slices of FROMART King of Zing (or more as preferred)
Cook the potatoes unpeeled in a pressure cooker until soft.
Peel potatoes while they are still hot, allow to cool and grate using the Rsti grater.
Grate the carrots using the Rsti grater and add them to the potatoes.
Mix in the cheese, chopped parsley and rosemary. Warm the butter in a frying pan, add the Rsti mixture and fry at a medium temperature while turning occasionally. Add salt, pepper and cayenne pepper.
Form contents of frying pan into cakes, cover and fry at a low temperature for around 15 minutes or until a yellow-gold crust has formed.
Turn the Rsti with a spatula, cover the frying pan and fry around 10 minutes. Now place the cheese slices on the Rsti and allow to melt. Garnish with parsley.
Total preparation and cooking time: around 45 minutes
Tip: fry Rsti to taste.