Rösti
A Swiss potato cake of coarsely grated potato pressed into a pan and fried golden and crisp. Golden and crunchy outside, tender and comforting within. Once a Swiss farmhouse breakfast, it becomes a full meal with eggs, bacon, or sausage.
Ingredients
- Potatoes · starchy (russet)600 g
- Butter · or oil30 g
- Salt1 tsp
- Black pepper · a pinch
- Bacon & onion · optional, chopped
- Cheese (Gruyère) · optional, grated
Steps
- ⏲ 15 min
Par-boil the potatoes in their skins for about 8 minutes, cool completely, then peel. (You can also use raw potatoes.)
- ⏲ 4 min
Coarsely grate the cooled potatoes and season with salt and pepper. (Mix in bacon, onion, or cheese now if using.)
- ⏲ 2 min
Melt butter in a pan, spread the grated potato out, and press into a disc with a spatula.
- ⏲ 9 min
Fry over medium-low heat for 7–10 minutes until the base is golden and crisp, shaking so it doesn't stick.
- ⏲ 8 min
Flip by inverting onto a plate (or carefully turn) and brown the other side. Cut into wedges to serve.
Tips & Variations
Variations
- Rösti with egg: Top with a runny fried egg.
- Cheese rösti: Fold in Gruyère for nuttiness.
- Bacon & onion rösti: Mix in chopped bacon and onion.
- Raw-potato version: Skip the boiling; grate raw and squeeze out the water.
Tips
- Par-boil and cool the potatoes before grating so they hold together and stay chewy.
- With raw potato, squeeze out the water well for crispness.
- Fry medium-low and slow so the inside cooks and the outside crisps.
- Invert onto a plate to flip without breaking the shape.
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