01 of 07
So What Are Rosti Potatoes?
Rosti is a Swiss potato dish that can be described as a cross between hash browns and a potato pancake. It is popular throughout Switzerland as a breakfast food. It's cut into wedges and served with sausages or other meats and cheeses.
This versatile dish also can be topped with an egg and served with a salad for brunch or light dinner or alongside a steak or other red meat for a satisfying main course.Continue to 2 of 7 below.
02 of 07
Continue to 3 of 7 below.
- 3 to 4 medium starchy potatoes, like russets (peeled)
- 2 to 4 tablespoons butter
- Salt to taste
- Optional add-ins: Parsley, onions, nutmeg, pepper, or ground paprika
03 of 07
Grate the Potatoes
Grate the peeled raw potatoes into a bowl. The grating is usually done by hand and traditionally with a rosti grater with large holes, but a box grater will do nicely. You can do it with a machine, but the results might not be quite authentic.
You may also make rosti with parboiled potatoes. Cook them al dente one day in advance, peel, and store in the refrigerator. Grate them just before you fry them.Continue to 4 of 7 below.
04 of 07
Start the process by cooking the grated potatoes.
Continue to 5 of 7 below.
- Melt 2 to 4 tablespoons of butter in an 8-inch nonstick or cast-iron skillet. Add the grated potatoes about 1 inch deep and salt them as desired.
- Add onions or optional spices as desired.
- Cook the potatoes over medium heat several minutes, stirring two or three times with a metal spatula to coat the potatoes evenly with butter.
- Pat the potatoes into a cake with the spatula and let them cook for 10 minutes.
- Cover the potatoes and cook for another 5 to... 10 minutes.
05 of 07
Flip the Rosti
The second step is a bit more difficult.
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- When the bottom of the potato cake is golden brown, place a plate that barely fits inside the skillet on top of the potatoes and invert the pan, holding on to the plate.
- Remove the pan and set it back on the stove. Add another tablespoon or so of butter and let it melt.
06 of 07
Slide the Rosti Back Into the Pan
You're halfway finished.
Continue to 7 of 7 below.
- Slide the rosti off the plate and back into the pan, golden side up, and cook the other side for about 15 minutes, pressing down once or twice with the spatula to make the pancake stick together a little more.
- You can cover the pan to get the potatoes cooked in the middle if desired but remove the cover at least 5 minutes before the end of cooking so that your pancake is crispy on the outside.
07 of 07
Serve the Rosti
Your Swiss potato rosti is ready to eat. It's comfort food European style.
- Slide the rosti onto a plate and cut it into wedges.
- Add more salt and pepper if desired.