Rösti or rööschti is a common breakfast dish in Switzerland. It’s mainly made of shredded potatoes and cheese, with a side of eggs. It is like a big hash brown pancake… now, that sounds delicious for brunch doesn’t it?
There are 3 very simple things to remember when making the crispiest rösti:
- Shredded potatoes using a large hole vegetable grater is a must when making rosti.
- Grating potatoes and then soaking it in a bowl of salted cold water helps remove the potato starch. You want to remove the starch to make your rosti extra crispy. Some keep the shredded potatoes in cold water overnight, but if you don’t have time like me, you can just soak them in for less than 10 minutes, in ice water.
- Using a salad spinner is a great tool to remove excess water from the potatoes after soaking them. Removing the water adds to that crispiness. If you don’t have a salad spinner, you can drain in a colander and then pat dry using a kitchen towel.
The Perfect Crispy Potato Rosti For Brunch
- Vegetable Grater
- Salad Spinner
- Mixing Bowl
- Non-stick Skillet
- Spatula (flat)
- 3 large potatoes
- 2 tbsps mozzarella cheese optional
- 1 tsp pink salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 1 tsp oregano
- Peel and shred the potatoes in a bowl of ice cold water. Add 1/2 tbsp of salt and give it a few stirs. Let this soak for about 10 minutes
- Drain the cold salt water and place the potatoes in the salad spinner to remove the excess water (see notes above – this is important for maximum crispiness)
- In a mixing bowl, add the potatoes and season with salt, pepper, chilli flakes, garlic powder and oregano (mozzarella cheese is optional). Mix all together
- In a large non-stick skillet, add 1 tsp of avocado oil or butter and let it heat up over medium heat.
- After a minute, pour in half the seasoned, non-starchy potato mixture. Flatten & shape the mixture in the skillet to create a circle. You don't want to make this too thin, but not too thick either. It should be about 1/2 an inch in height.
- Let this cook on one side for about 3-5 minutes, or until light brown. Gently use a flat spatula/utensil and lift the rosti upwards, ensuring it does not stick to the skillet.
- Once you can move the rosti around the skillet, flip it over to the other side. You can do that chef style, or you can simply use a plate over the skillet, turn the skillet over, then place the rosti back on the skillet from the plate. Whatever works for you. You just want to avoid breakage.
- Once both sides are beautifully light brown and crispy, place the rosti onto a plate and start cooking the other half of the mixture the same way.
- Garnish with an avocado rose, poached egg or some gherkins. Pair your favourite sauce when eating this rosti.
- Take a pic and tag 'The Veggie Wifey'!