Beth and Franz Schober, Toby Fossland, Innkeepers
4 large red potatoes
Ľ cup diced Spanish onion
Ľ cup diced bacon slices
Salt and pepper, or Hopkins Inn salt mixture, to taste
2 tablespoons melted butter
The Hopkins Inn * 22 Hopkins Road, Warren, CT
Phone: (860) 868-7295 * www.thehopkinsinn.com
An enchanting 1847 Federal-style inn perched on a hillside overlooking idyllic Lake Waramaug, Hopkins Inn is famous for its award-winning contemporary Austrian cuisine. In the summer, one may dine on its shaded stone terrace overlooking the lake or, in the winter, in one of its cozy dining rooms warmed by crackling fireplaces. No celebration-worthy Ohms family event happens anywhere else (particularly Aunt Corry’s special dinner)! Open from late March through January 1st, reservations are a must. Served family style with every dinner entrée, Hopkins Inn’s Rösti Potatoes are the ultimate savory potato experience.
Hopkins Inn Rösti Potatoes
Wash and boil the red potatoes until tender, but not soft; cool in refrigerator. Peel off skins and shred potatoes using a large grater. Sauté the onions and bacon until golden brown. Drain off bacon fat. Mix the onions and bacon with the shredded potatoes, and season to taste with salt and pepper (or Hopkins Inn salt mixture).
Spread this mixture in a Teflon (non-stick) frying pan and sauté at moderately high heat in melted butter. Do not stir or mix the rösti. The rösti should be turned over when you can see the steam rising through the mixture. If you cannot flip the potatoes, cover the pan with a plate, turn the potatoes onto the plate and slide them, sautéed side up, back into the pan. The potatoes should be thoroughly cooked when the steam can be seen again. Both sides should have a nice, golden brown color.