Swiss Rosti
This Swiss Rosti recipe is packed with flavor, easy-to-make that will become your new favorite meal! Like a Swiss Hash Brown but with so many serving ideas. Crispy and golden on the outside and tender on the inside, you’ll make this again and again.
Ingredients
- 2 pounds (1kg) Potatoes
- 1 teaspoon salt
- 5 tablespoons Butter
Instructions
- 1
Pre-cook Potatoes the Night Before - boil potatoes in salted water for about 20 minutes. Allow to cool and place in refrigerator until morning, so they are cold.
- 2
Peel Potatoes - using a paring knife, gently pull the potato skin off the cold potatoes. (can keep potato skins on if you prefer)
- 3
Grate Potatoes - carefully grate the potatoes on a coarse grater, into a bowl.
- 4
Season - add salt and gently mix through, using 2 forks to prevent potatoes mashing together
- 5
Heat Pan - add 2 to 3 tablespoons of butter until melted
- 6
Cook - add grated potatoes to the frying pan, gently stirring until coated with butter. Press down with a flipper, forming a round even potato patty. Cook on medium-low heat for about 8-10 minutes (until base is golden and crispy). Optional: add extra butter on the side of the potato while cooking
- 7
Flip - place a plate over the Rosti and flip onto the plate. Can also slide the Potato Rosti onto a cutting board and flip over into the pan.
- 8
Finishing Cooking - add 1 to 2 tablespoons of butter to frying pan and slide the Rosti back in the pan. Cook for another 10-12 minutes until golden and crispy.
- 9
Serve - slide onto a cutting board or plate and cut into thirds. Garnish with fresh parsley or herbs before serving
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on petersfoodadventures.com