The day before: soften unpeeled potatoes in a steamer basket until just tender. Allow to cool.
On the day of preparation: Remove peel from potatoes and grate with a rösti grater. Mix with salt and pepper. Select spinach and remove thick stems. Heat a little clarified butter in two wide pans. Steam half of the spinach in it until soft. Season with salt and pepper.
Add half of the grated potatoes. Roast for five minutes, turning. Add a little bit of clarified butter if needed. Form spinach and potatoes into roesti portions and roast over medium heat for about ten minutes.
Turn over to the other side using a wide roasting spoon and roast for another ten minutes. Transfer to a baking sheet lined with parchment paper. Preheat oven to 220 °C.
Dice Mascarpone-Gorgonzola and spread evenly on top of hash browns. Bake in the upper half of the oven for about fifteen minutes. Serve on heated plates.
The quantity can also be prepared as a large rösti. The frying time is extended by a few min, the baking time by about 5 min.
The Rösti fried in the frying pan can be prepared 1 day in advance. Just bake it in the stove before serving.
The baking time is extended by about 5 min.
Tip: Did you know that one bowl of spinach covers about 50 percent of the magnesium requirement?