Impress your guests with this easy-to-make and delicious Potato Rosti recipe! Crispy, savory, and perfect as a breakfast or brunch dish.
Potato Rosti
Potato rosti, also known as Swiss potato pancakes, are a crispy and delicious dish made from grated potatoes. They can be served for breakfast, brunch, or as a side dish to a main course.
To make potato rosti, start by peeling and grating the potatoes. Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel or paper towels. In a bowl, combine the grated potatoes with salt, black pepper, and any other seasonings you prefer, such as garlic powder, onion powder, or chopped herbs.
Heat a non-stick skillet over medium-high heat and add a generous amount of butter or oil. Once the butter has melted or the oil is hot, add the grated potatoes to the skillet, spreading them out evenly in a thin layer. Cook the potato rosti for about 5-7 minutes on each side, until golden brown and crispy.
To flip the potato rosti, use a large spatula to carefully lift one edge of the pancake and then slide it back into the skillet, uncooked side down. You can also place a large plate over the skillet and invert the potato rosti onto the plate, then slide it back into the skillet to cook the other side.
Once the potato rosti is cooked on both sides, transfer it to a serving plate and cut it into wedges. Serve immediately, garnished with chopped fresh herbs or topped with a fried or poached egg.
Potato rosti can be customized with different seasonings and toppings to suit your taste preferences. You can add grated cheese, chopped onions, or diced bacon to the grated potatoes before cooking. Serve it as a side dish to a main course or enjoy it as a hearty breakfast or brunch dish.
Do you put egg in potato rosti?
Yes, eggs are a common ingredient in potato rosti. The egg helps to bind the shredded potatoes together and gives the rosti a firmer texture.
To make potato rosti with eggs, you will typically mix shredded potatoes with beaten eggs, along with other ingredients such as onions, herbs, or cheese if desired. The mixture is then formed into patties and cooked on a griddle or in a skillet until crisp and golden brown.
However, some recipes for potato rosti do not include eggs, and instead rely on the natural starch in the potatoes to bind the mixture together. If you prefer to make egg-free potato rosti, you can try using a starchy potato variety such as Russet or Yukon Gold, and squeezing out excess moisture from the shredded potatoes before cooking to help them hold their shape.
How do you keep potato rosti from falling apart?
- Squeeze out excess moisture from the shredded potatoes: After shredding the potatoes, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. This will help the potatoes hold their shape and prevent the rosti from becoming too soggy.
- Use a starchy potato variety: Starchy potato varieties like Russet or Yukon Gold contain more natural starch than waxy potato varieties, which can help the potato rosti hold its shape.
- Use enough oil: Be sure to use enough oil when cooking the potato rosti. The oil not only adds flavor but also helps to crisp up the outside of the rosti and hold it together.
- Form the rosti into compact patties: After mixing the shredded potatoes with any other ingredients, use your hands to form the mixture into compact patties. Make sure the edges are tightly packed to prevent the rosti from falling apart during cooking.
- Cook the rosti on low to medium heat: Cook the potato rosti on low to medium heat, as cooking at too high heat can cause the outside to crisp up too quickly and leave the inside undercooked. Cook until golden brown on one side, then carefully flip the rosti over to cook the other side.
- Use a non-stick skillet or griddle: Cooking the potato rosti on a non-stick surface can help prevent it from sticking and falling apart.
Best Potato Rosti Recipe
Servings: 4 Preparation: 10 minutes Cooking time: 15 minutes Calories: 120 Fat: 8g
Ingredients
- 2 large potatoes, peeled
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Grate the potatoes using a box grater or a food processor with a grating attachment.
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- In a large bowl, combine the grated potatoes, melted butter, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the potato mixture to the skillet, spreading it out evenly and pressing it down with a spatula.
- Cook the potato rosti for 8-10 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the rosti over and cook for an additional 5-7 minutes, or until the other side is golden brown and crispy.
- Remove the rosti from the skillet and let it cool for a few minutes before slicing it into wedges.
- Serve the potato rosti hot with your favorite toppings, such as sour cream, chopped herbs, or smoked salmon.
Nutrition:
- Calories: 120
- Protein: 2g
- Fat: 8g
- Carbohydrates: 11g
- Fiber: 2g
- Sugar: 1g
- Sodium: 240mg
- Cholesterol: 0mg
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Ingredients
- 2 large potatoes, peeled
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Grate the potatoes using a box grater or a food processor with a grating attachment.
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- In a large bowl, combine the grated potatoes, melted butter, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the potato mixture to the skillet, spreading it out evenly and pressing it down with a spatula.
- Cook the potato rosti for 8-10 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the rosti over and cook for an additional 5-7 minutes, or until the other side is golden brown and crispy.
- Remove the rosti from the skillet and let it cool for a few minutes before slicing it into wedges.
- Serve the potato rosti hot with your favorite toppings, such as sour cream, chopped herbs, or smoked salmon.
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