Preparation time: 15 minutes
Cooking time: 35 minutes - be sure the potatoes are cooked!

Rösti from Uri

1. peel the boiled potatoes; grate them with a large-holed rösti grater; 
2. melt the butter in a skillet; sauté the onions without browning them; 
3. add the potatoes and a pinch of salt; sauté over high heat until nicely browned; 
4. cover with the serving platter turned upside down and cook for 20 minutes; 
5. add the cheese; once it begins to melt; pour on the coffee - this makes the rösti juicy and adds a nice color; 
6. reform the potatoes and flatten into a cake; cook for a few minutes to form a nice crust; 
7. turn the rösti out onto a platter and serve immediately. 

Rösti Zurich-style, with onion and cumin

1. at the end of the cooking time, add a finely chopped onion and a pinch of cumin.

Rösti from Glarus, with Schabziger cheese 

1. add 3 tbsp. grated schabziger cheese at the same time as the cheese in the Uri version - careful, this cheese is salty!

Rösti from Appenzell, with pasta, bacon and Appenzell cheese

1. sauté the potatoes in two batches with cooked cornetti pasta and a handful of bacon bits;
2. at the end of the cooking time, cover with thin slices of Appenzell cheese; cover and let melt for a few moments; 
3. slide out onto a serving platter and serve immediately.