Added side dish

src/roesti.md

@@ -1,7 +1,7 @@
 # Rösti
 
-Usually cooked to get rid of leftover potatoes from the day before.
-This swiss classic works great together with fried eggs.
+This swiss classic works great together with fried eggs and steamed peas or spinach.
+Can be usefull to get rid of leftover potatoes from the day before.
 
 Serves: 1
 
@@ -9,23 +9,27 @@ Cooking time: ~45 minutes
 
 ## Ingredients
 
-- ~500g (~1lb) potatoes (firm/waxy)
-- 2 eggs
-- 1 onion (medium size)
+- ~800g (~1.5lb) potatoes (firm/waxy)
+- 2 carrots
+- 500g (~1lb) peas or spinach
+- 4 eggs
+- 2 onion (medium size)
 - butter
 
 ## Directions
 
-1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes.
+1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though.
 2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
-3. Dice the onion and mix together with potatoes. Add your seasonings here. The typical ones are of course salt, pepper, and nutmeg.
-4. heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
-5. reduce heat to medium-low. Form the Rösti into a puck. Depending on how soft you want it inside adjust the thickness. I recommend something around 1 - 1.5cm (~1/2") for a softer Rösti.
-6. add some more butter flakes around the brim of the pan to get under the Rösti.
-7. The browning process can take quite a while. Usually I'm not at the stove while it's cooking. Check after roughly 10-15 minutes for browning.
-8. When you're satisfied with the achieved browning, flip the Rösti. A plate can be useful here to put on top of the Rösti in the pan.
-9. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
-10. Top Rösti with eggs and serve.
+3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here.
+4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
+5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti.
+6. Add some more butter flakes around the inside of the pan to get it under the Rösti.
+7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning.
+8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up.
+9. Alternatively you can use fresh or creamed spinach.
+10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan.
+11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
+12. Top Rösti with eggs and serve with the peas or spinach.
 
 ## Contributors