Big day for Switzerland! The soccer team plays Chile today in the World Cup and tennis champion Roger Federer begins to defend his title in the first day of play at Wimbledon.

Let’s eat.

How about some Swiss Roesti?

Roesti is basically hash browns. Who doesn’t like that? It’s terrific with eggs at breakfast, with a sandwich at lunch and with most everything at dinner.

Here’s an easy recipe.

Roesti

2 pounds Yukon Gold potatoes

2 tablespoons butter

1-1/2 tablespoons olive oil

salt and freshly ground black pepper to taste

Peel the potatoes and cut them in half. Put them in a pot, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer the potatoes for about 20 minutes or until they are tender. Drain and let the potatoes cool in the refrigerator (this makes it easier to grate them). When the potatoes are cool, grate them into a bowl.

Heat half the butter and olive oil in a large saute pan over medium heat. When the butter has melted and looks foamy, add the potatoes, sprinkle with salt and pepper and press the potatoes down with a firm spatula. Cook the potatoes for about 10 minutes or until well browned on the bottom. Slide the roesti onto a plate or cutting board. Add the remaining butter and olive oil to the pan. When the butter has melted and looks foamy, put the roesti uncooked side down in the pan. Cook for another 10 minutes or so, or until golden brown and crispy. Serve roesti by cutting it into wedges. Makes 4 servings

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