Rösti (pardon the lack of the umlaut over the o) 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


  • 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)


  • Optional prework that can enhance the texture but isn’t absolutely necessary if you’ve got time constraints:
    • Peel the potato
    • Blanch the potato (boil briefly and put over ice) This gets the potato to be a little firmer for cooking, and reduces the possibility of any sogginess on the inside of the Rösti .
  • 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.
  • (Especially if you didn’t do the pre-work…if you did blanch, this step is less necessary). Working in batches, squeeze out as much excess water as you can, and put the squeezed out potatoes into a separate bowl (with some salt mixed in if you’re using it).
  • Heat up a cast iron pan, and melt some butter in it
  • Pour in your shredded potatoes
  • Stir occasionally until the potatoes start to brown. Then, form them into your desired shape.
  • When the bottom of your shaped potatoes is a nice golden brown, flip!
  • If your pan is a little dry, toss in some more butter or a little olive oil to get the bottom side of the patties golden brown.
  • Put onto your plate, devour, and enjoy!

7 Comments Add yours

  1. Andrea Chadburn says:

    This looks fairly easy and yummy! Look forward to trying it!

    Liked by 1 person

    1. olverindulgence says:

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


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