Swiss Potato Rosti With Eggs
Swiss Potato Rosti is your classic recipe for a satisfying potato pancake. Traditionally eaten for breakfast, we serve our Swiss Potato Rosti with eggs. It's the perfect way to start the day!
What Is Swiss Rosti?
It's simple. It's comfort.
Rosti (or röschti) is a Swiss potato pancake.
The name comes from the German word rosten, meaning "to toast or grill".
This recipe from Swiss cuisine was originally served as a hearty breakfast for farmers in Bern, Switzerland. Huge rosti were served family style, and hungry farm workers would tear off pieces of the potato pancake and dunk it in their milky coffee.
The custom quickly caught on and spread to farms throughout the rest of Switzerland.
As they rose in popularity, it became more common to see rosti served at other meals. Now you can find hearty rosti, embellished with onions, cheese or bacon, served as a lunch dish.
And, it's not uncommon to find rosti served as an accompaniment to a dinner main as well.
What Is The Difference Between Rosti and Hash Browns?
Some will tell you there is no difference, that rosti and hash browns are one in the same thing. (Along with latkes, boxty, and Polish placki ziemniaczane.)
They're all made from grated potatoes that are cooked in a patty shape.
However, there are subtle differences.
Rosti tend to be thicker than other potato pancake varieties. This gives them a creamy and smooth interior.
Rosti are also traditionally cooked pan-size in a skillet, rather than as individual cakes. This means that while their exterior is crisp, it's not overly crispy. Just enough so to give a bit of texture contrast to each bite.
The "Rosti Ditch"
Switzerland is a unique country where three cultures merge.
You have the German-speaking Swiss, the French-speaking Swiss, and the Italian-speaking Swiss.
Rosti come from the German-speaking region and is a very well known part of the Swiss-German culture. It's such a cultural staple for the Swiss-German people that the region of Switzerland which separates the German-speaking and French-speaking regions is often referred to as the Rostigraben. Literally, the "rosti ditch".
Which Potatoes Are Best For Rosti?
When it comes to making potato pancakes, the potatoes you choose are VERY important.
You MUST use (at least slightly) waxy potatoes (like red or gold). Starchy potatoes (like russets) are too fluffy and won't hold their shape well in pancake form.
For Swiss rosti, yellow or gold potatoes are ideal. These potatoes are the perfect combo of waxy and starchy. They hold their shape, but have enough starch that the inside of your pancake is super creamy.
How Do You Make Swiss Potato Rosti?
Rosti can be made with cooked (par-boiled or steamed) or raw potatoes. We find it easier to grate the potatoes raw, skipping the pre-cooking step.
The grated potatoes are quickly sauteed in butter, lard, or oil, and then they are pressed into a patty the size of your skillet.
Then, turn down the heat and let the rosti cook until golden!
Variations On Rosti
While it is common to make rosti with only potatoes and a little salt and pepper, adventurous cooks will often add other ingredients to their potato pancake to give it a little extra pizzazz.
Here are some of our favorite variations:
- Saute 2 chopped green onions or 1 minced shallot for 3 minutes before adding the potatoes.
- Dice 2 strips of bacon. Fry the pieces until nearly cooked before adding the potatoes.
- Add ½ c grated cheese to the potatoes before pressing them into a pancake.
- Substitute one large sweet potato for half of the potatoes
Try it plain or try it dressed up, just make sure you don't miss trying this tasty recipe!
More potato pancake recipes
If you love the idea of potato pancakes, you need to try Irish potato pancakes, and make sure you don't miss British bubble and squeak!
Swiss Potato Rosti
Ingredients
- ¼ c butter, unsalted
- 1 ½ lb yellow or gold potatoes, grated
- ¾ teaspoon thyme
- ¾ teaspoon salt
- 1/16 teaspoon ground black pepper
To Serve
- Eggs, fried the way you like them
Instructions
- Heat butter in a 12 inch, nonstick, skillet over medium high heat. Add the grated potatoes, thyme, salt, and pepper. Saute, mixing to coat the potatoes with the melted butter, 3-5 minutes.
- Shape the potatoes into one, round pancake in the frying pan and press them down with a spatula. Reduce the heat to medium low and cook, undisturbed, for 10-15 minutes.
- Once the bottom is golden, flip the pancake onto a plate and slide it back into the pan. Cook for 10-15 minutes on the second side, until golden.
- Serve immediately top with fried eggs.
Notes
- Saute 2 chopped green onions or 1 minced shallot for 3 minutes before adding the potatoes.
- Dice 2 strips of bacon. Fry the pieces until nearly cooked before adding the potatoes.
- Add ½ c grated cheese to the potatoes before pressing them into a pancake.
- Substitute one large sweet potato for half of the potatoes
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
We traveled in Switzerland this summer and Rosti quickly became my favorite dish. My husband, on the other hand, was born and raised in Switzerland and he found all the local places to get the best Rosti. Can't wait to try your recipe. My husband will be thrilled!
What wonderful memories! We hope you enjoy the rosti!