Rösti (Swiss Potato Cake With Onion)

Recipe by Sandi From CA
READY IN: 11hrs 45mins




  • Put oven rack in middle position and preheat oven to 375°F.
  • Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
  • Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
  • Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
  • Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
  • Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
  • Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
  • Cook until underside is golden brown, about 5 minutes.
  • Transfer to a cutting board and cut into 6 wedges.