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Rosti is a dish from Switzerland. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland. Many Swiss people consider rosti a national dish. Today it is more commonly served to accompany other dishes, rather than for breakfast. The word rosti is pronounced as IPA: [rs.ti] in Standard German, and pronounced as IPA: [r.ti] — and often spelled Roschti — in Swiss German. Rosti is made with potatoes which are grated and depending on the frying technique, possibly mixed with some butter or fat, or fried in oil later. The grated potatoes are then shaped into rounds or patties, which come in different sizes usually measuring between 3-12 cm (1 to 5 inches) in diameter and 1-2 cm (0.5 inch) thick. Often the Rsti is simply shaped inside of the frying pan. They are most often shallow fried but can also be baked in the oven. Although the basic Rosti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onions, cheese, apples or fresh herbs. This is often considered to be a regional touch. There are different views on what makes a perfect Rosti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rosti dish is widely disputed.
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