Learn how to make authentic Swiss rösti with this easy recipe. Crispy, golden potatoes perfect for breakfast, brunch, or dinner, served with eggs, smoked salmon, or roast meat.
If you love hash browns, it’s time to take your potato game to the next level with the Swiss rösti. This classic Alpine potato dish is golden, crispy, and endlessly versatile. While the potato may seem like a humble vegetable, it has a fascinating history and nearly 5,000 varieties grown worldwide. Potatoes have been used to make everything from bread and pasta to thickening sauces, crafting sweets, and even brewing alcohol.
The rösti, which originates in the Swiss Alps, is a true celebration of the potato’s simple beauty. Traditionally served crisp on the outside and tender inside, rösti pairs beautifully with a fried egg and bacon, roast meat and gravy, or for a touch of elegance—smoked salmon with crème fraîche.
This easy rösti recipe uses just a few basic ingredients, but it does require a little planning. The potatoes are cooked and chilled the day before, making them easier to shred and perfect for achieving that irresistible crispy texture. Whether you’re making breakfast, brunch, or a cozy dinner, Swiss rösti will be your new go-to potato dish.
Potato Rosti
Equipment
- 1 10" heavy bottomed skillet
Ingredients
- 4 ea Yukon gold potatoes, medium
- 4 tbsp butter, unsalted
- 1/4 tsp salt, kosher
- black pepper to taste
Instructions
- Place the potatoes in a large pot and just cover with water, turn potatoes on and cook over medium high heat. Let the potatoes simmer for about 20 minutes until the potatoes are tender on the outside but still firm in the middle being just undercooked. Drain the potatoes and cool in the refrigerator overnight.
- To prepare the Rosti, peel the potatoes with a small paring knife, being careful to just remove the peel and not waste the potato. Using a box grater shred the potatoes you should end up with 2 cups of potatoes, placed in a bowl. Use an 8 '' heavy bottom saute pan or a non-stick pan and heat to medium and add 2 tbsp butter and melt. While the butter is melting, season the shredded potatoes with salt and a few cracks of black pepper. Add the potatoes to the pan and press potatoes down with a wooden spoon, specifically the edges to form a symmetrical round shape with edges. Cook for 8-10 minutes and check color, flip potatoes over and add the remaining 2 tbsp butter to pan, reshape potatoes and cook for additional 8-10 minutes. If you want the potatoes darker continue to cook, if you need to add more butter please do. Slide the potatoes out of the pan and use how you see fit.
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