Rösti is basically like hash browns…only much better! Then again, it’s Swiss engineered, so of course it’s amazing. I’m still playing around with some different techniques, but so far, the best results I’ve made have come from the below method. As I find better, I will revisit and update. If you have a better way, please leave it in the comments so I can try it!

This pairs well with almost anything, and you can add a lot of different ingredients to the potatoes (BACON!) to give it an even more unique flair. The possibilities are endless…so I’ll just stick with a base recipe for now, and you can experiment as you like.

My personal favourites to eat with this dish are any meat in Zwiebelsauce, Geschnetzeltes, Sausage Stuffed Sweet Peppers, or Venison Stuffed Swiss Chard.

Time: As little as 25 Minutes (But, you will be much happier if you do step 1 [all three sub-steps] a day before you plan to make your Rösti).


  • 1 large russet potato (makes two servings)
  • Butter
  • Salt if you like
  • Any other ingredients you want to play around with to decorate the rosti (cooking it and then topping it with tomato and cheese and bacon turns it into a meal on its own for example)


  • For best results (aka crispy and perfectly golden brown), start a day beforehand with the indented steps
    • Peel the potato
    • Boil the potatoes briefly, and then remove them and put them into a bowl. (This gets the potato to be a little firmer for cooking, and reduces the possibility of any sogginess on the inside of the Rösti.)
    • Stash the bowl in your fridge overnight, so excess moisture can migrate out of the potatoes
  • Grate the potato. If you don’t want your arm to fall off (death by box grater), a a medium-large holed shredding plate and a food processor are highly encouraged.
  • Mix a little salt into your shredded potatoes, and set them aside.
  • Heat up a cast iron pan, and melt some butter in it
  • Form your patties from your shredded potatoes, and place them into the pan.
  • Let the patties stay (unbothered) for about 5 minutes. At this point, they should easily move around the pan and be a nice golden brown underneath. FLIP!
  • Add a little more butter to the pan, and let cook on this side for another 5 minutes.
  • Put onto your plate, devour, and enjoy!


    1. You’ll have to let me know how it goes! And what you make it with so I can try a new pairing!!!

Leave a Reply