This swiss classic works great together with fried eggs and steamed peas or spinach. Can be useful to get rid of leftover potatoes from the day before.
- Prep time: 20 minutes.
- Cook time: 20 minutes.
- Servings: 4.
- ~800g (~1.5lb) potatoes (firm/waxy).
- 2 carrots.
- 500g (~1lb) peas or spinach.
- 4 eggs.
- 2 onion (medium size).
- If you don’t have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though.
- Shred your potatoes with a grater. The shreds should be quite large so don’t use your typical cheese shredder.
- Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here.
- Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
- Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan with a thickness of around 1 - 1.5cm (~½") for a softer Rösti.
- Add some more butter flakes around the inside of the pan to get it under the Rösti.
- It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning.
- While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up.
- Alternatively you can use fresh or creamed spinach.
- When you’re satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan.
- When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
- Top Rösti with eggs and serve with the peas or spinach.
Recipe tags: swiss potato side