Recipe Post: Easy Swiss Potato Rösti

In the last few months, hubby and I have taken to making a nice late breakfast for ourselves on Sunday morning; not exactly a monumental accomplishment for most people, but considering how lazy we are on the weekends and how much we loved going out to eat for our weekend brunches, it’s quite the event for us.

But there are only so many ways you can make bacon & eggs interesting, so occasionally I like to mix things up. While hubs and I love hashbrowns, I don’t always remember to order the frozen pucks from the store, and see above for our persistent laziness when it comes to the concept of boiling potatoes the evening prior to have for fried potatoes the next day. So, here I present to you Lazy Sunday Morning Hashbrowns, AKA Swiss Potato Rösti. Once you prep the potatoes, most of the work is done by the pan, leaving you free to check the bacon, finish the eggs, and toast up some bread products, while sipping a java-based beverage and listening to Spotify.

There are a squillion different recipes with all sorts of interesting ingredients for making this traditional Swiss potato dish, and many of them sound delicious. But our lazy Sunday mornings aren’t for adding complex flavours and multiple ingredients to what is a very basic dish; sometimes simplest is best.

Easy Swiss Potato Rösti

Yield: 1 large rösti about 1.5″ thick, or 6 smaller rösti (4-6 people) | Prep: 10 min | Cook: 20 min

  • 3 medium waxy potatoes (like Yukon Gold or red potatoes), washed and peeled
  • ¾ tsp/5g/0/2oz kosher salt
  • ½ tsp/1.15g/0.04oz freshly ground black pepper
  • 1 tsp/0.1g/0.01oz dried parsley
  • 1+2 tbsp/15-30g/0.5-1oz butter, melted and divided
  • 2 tbsp/30g/1oz vegetable oil
  1. Heat shallow non-stick or cast-iron pan on medium-low heat. These work best at a relatively low and slow temp.
  2. Grate potatoes using a box grater; use the entire length of the grater to achieve long strands.
  3. Squeeze out excess liquid from grated potato by placing in clean and dry cotton kitchen towel and turning like a tourniquet until most moisture has been deposited on the towel, then dump potato strands in bowl.
  4. Toss potatoes together with 1 tbsp melted butter, salt, pepper, and parsley.
  5. Melt the remaining butter and 1 tbsp of the oil in the hot pan; make sure the entire surface is covered. Place the potato mixture in the pan in either small mounds or one large circle; don’t pack down, but instead use a silicone spatula to lightly pat down the mounds/single rösti to even the surface.
  6. Cook underside until it is golden and crispy; lift the edge with the silicone spatula to check (10-12 minutes for large, 6-8 for smaller).
  7. When underside is very golden, flip the smaller rösti with metal spatula. If making a larger rösti, get ready to flip by covering the pan with a solid cutting board or something similar that is larger than the diameter of the pan. Using sturdy oven gloves and a confident, quick motion, flip quickly onto the board. Pour the last tablespoon of oil into the hot pan and slide the rösti from the board back into the pan.
  8. Cook second side until golden and crispy, about 10-12 minutes for large rösti, and 5-6 minutes for smaller.
  9. Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!

To keep warm: Transfer to a rack set over a baking tray in a 250°F/120°C oven until ready to serve.


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