Total Time
Prep 10 mins
Cook 20 mins

Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Recipe by Sylvie

Ingredients Nutrition

  • 2 14 lbs potatoes, boiled in their jackets the day before (1kg)
  • 2 -3 tablespoons butter (a must)
  • 1 -2 medium onion
  • salt


  1. Peel the cooked potatoes and grate them through a coarse grater.
  2. Slice the onions into thin wedges.
  3. Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent.
  4. Add the grated potatoes and the salt and stir through.
  5. Fry while stirring them around in the pan for about 3 to 5 minutes.
  6. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
  7. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
  8. Serve immediately.
Most Helpful

I can't tell you how much we enjoyed this recipe. Just say enough that we've decided this will be a must for our Holiday Breakfast when all our company arrives. It is differant from any method I've ever used so was a little nervous at first to try it. But so glad I did. With this wonderful, clear directions I discovered that this not only taste better than anything I've used before - it's easier to prepare. We are even thinking of adding a little red bell pepper to it next time just for some added color. As it is followed the directions exactly and it was perfect and love the presentation. An yes; the real butter makes a wonderful golden crust. Thanks so much for posting. Made for P-A-R-T-Y event 09.

Bonnie G #2 December 09, 2009

Umm, ummm Good! Instead of making the traditional sweet rolls/cake for Saturday breakfast, I decided to make a big ole country breakfast and included this yummy recipe. I only used 1 onion as that was all I had and I added a bit of pepper. I thought it was great but then my better half dumped ketchup on them and I tried them that way too and yeah not bad! haha Anyways, be sure and use the real butter so you get the beautiful golden brown crust! Thanks for sharing Charlotte! (Made for ZWT4)

Sassy in da South May 31, 2008

What a simple but delicious dish, as well as being a great way to use leftover potatoes. The butter really is necessary for the flavor, as is the onion. These look so pretty all browned on the plate.

Chef jshaffer April 23, 2007