Rösti is a large potato pancake made famous by the Swiss. This version omits the speck, but feel free to add a slice under the cheese. Chilling parboiled potatoes makes the grating step easier.
Ingredients
Makes 4 servings
Step 1
Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2" into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
Step 2
Preheat oven to 300°F. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12" ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
Step 3
Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
Step 4
Top rösti with cheese and bake until cheese melts, 5-8 minutes.
Step 5
Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
Step 6
Cut rösti into quarters, top with eggs, and garnish with parsley.
Leave a Review
Reviews (11)
Back to TopVery good but took a little longer to cook than the recipe indicates. I didn't have any speck or ham and I definitely think that would have added a nice touch to the recipe. It's very easy to make. I don't own a food processor but that would make the grating of potatoes much faster. I used a very good mustard and ale cheddar which somewhat made up for the lack of ham. I used fresh thyme and rosemary and sprinkled them on both sides of the pancake as I cooked. The herbs really made the recipe. For next time, I will definitely get some good quality ham and I will let the potatoes cook slowly for a much longer time. The pancake wasn't crispy enough for my liking. The family loved this though and it's a perfect recipe for a cold winter's night.
cpc123
San Francisco
12/9/2013
Speck is a ham product that is cured, cold smoked and then air dried--similar to prosciutto--from the Tyrol area which is northern Italy and southern Austria.
NoniD
2/19/2013
I'm the only one who doesnt know: What is speck?
iamsancho69
loretto pa
2/19/2013
I, as well, have eaten my share of rosti when visiting Switzerland, and this dish is delicious! Of course it is rich as butter and cheese are rich, and has loads of flavor if one seasons it generously with loads of pepper and a good amount of salt. We will be making this dish again, but since there are only two of us, I will half the ingredients and use an 8" skillet. Can't wait!
Anonymous
Avon, CT
2/18/2013
Terrible, just terrible! It was all I could do not to spit it out when I tried the finished product. I have had my fair share of rosti, and this is a pathetic imitation. The texture is chewy and the flavor utterly absent.
erin_dake
2/17/2013
Put this on top of your head and watch your tongue beat your brains out trying to get to it.
mario66
Sacramento
2/16/2013
The cheaters version of this recipe can be made by buying the potato patties you find in the freezer at Albertson's, frying them in butter, adding a slice of canadian bacon and some cheese then topping the whole thing off with a fried egg. Believe it or not, we've even tried hollandaise sauce on it. It's not bad.
Anonymous
2/16/2013
I've been making something similar for years. I usually add the eggs right to the potatoes (make a small hole and just put the egg into it - cover and poach. But .... The recipe as written has a whole days worth of fat for 4 people. Just be aware.
cynicalanddisgusted
2/16/2013
If you top the Roesti after flipping, with a slice of ham, then the cheese, and then the egg, it makes what is known as "Farmer's Roesti" and will make a bulldog break his chain.
fredch
Switzerland
2/13/2013
love the recipe.I lived in Switzerland for over 12 years. This was a staple for the winter. Rosti mit speigelei always a hit. However,until now I never had measurements.This worked perfectly. It will now be permanently saved in my recipe box!
estibell
NY
2/13/2013
When I lived outside of Chicago, we used to drive 4 hours to New Glarus Wisconsin on a Sunday afternoon just to go the Glarner Stube for their Sauerbraten with a side of Rosti & steam vegetables. I've never tasted anything like what they made until I came across THIS recipe. If I close my eyes when I'm eating this, I can almost hear the Swiss cow bells!!
ChiefyMcWifey
Originally Chicago
1/25/2013
