In its most basic form, the sole component of a Rösti dish is the potato; cooked or raw, with perhaps, the addition of salt and pepper. Predominantly eaten within the German-speaking regions of Switzerland, the dish has evolved to become a cultural phenomenon as a breakfast accompaniment. However, creative cooking methods as well as the introduction of a number of decadent and herbal ingredients such as pancetta, bacon, cheese, garlic, scallions and more, has made it the perfect side to nearly any dish in your repertoire. In this case, I cooked it beside my Crispy Roast Duck with a crisp, green salad to offset the full richness of the meal.
Though the ingredients in this recipe differ - particularly the use of duck fat to amplify the dish's richness - this method for cooking the Rösti Potato was taught to me by my good friend, Chef Michael Flynn, who never hesitates to impart his culinary wisdom upon a willing student.
For this recipe, I'd chosen to use "duck fat" aka Liquid Gold, to fry the patties in order to amplify the richness of the dish. I made this choice become I served the Rösti potatoes beside a Roast Duck and had the drippings at my disposal. Before utilizing it to fry, I strained it thoroughly until I had a clear liquid to work with. However, feel free to use whatever oil or fat you have on hand.