This potato rosti recipe is simple and delicious. It makes for great classic Swiss crispy potato rosti with just 2 ingredients, and minimal faff. Potato pancakes like these are filling, vegetarian/vegan and fun to make.
They are a naturally delicious breakfast meal that are ideal for those cooler mornings – appropriately given their origins in the Swiss alps. This simple recipe makes for delicious potato rosti everytime without the faff of one million ingredients. They can also be easily spiced up, and if you skip to the end of this post I’ll give a few easy ideas for additions to the recipe to add a different dimension!
I love these simple crispy potato rosti with poached eggs – the runny yolk makes a great accompaniment to the crispy rosti, and a few tomatoes added to the pan all adds to the flavour too.
They also look great if you’ve got a need to show off!
Simple crispy potato rosti recipe
- 2 medium potatoes
- 1 medium onion
- 1 tbsp olive oil
- A pinch of Salt and pepper
- First peel your potatoes, then grate them into a bowl.
- For super crispy rosti you want to squeeze as much water out as possible. I do this by wrapping them in a tea towel and twisting and squeezing for a couple of minutes.
- Now add the onion, either finely chopped or grated, into the potato.
- Mix well with your hands, add salt and pepper.
- Form into patties either with your hands or a burger press. They can feel fragile at this point but don’t worry, they will soon firm up when cooking.
- When made, place into an oiled pan and cook for 5-7 minutes on both sides until golden in colour and cooked through.
- Serve! Goes well with fried mushrooms or tomatoes, poached and fried egg, or whatever else you fancy!
Is it really that healthy? Crispy potato rosti, is that not just fried potato??
My take on healthy is that cooking from fresh and with sensible portion sizes, using healthy oils, can only be good for you!
Fresh potatoes have plenty of nutrition and slow release carbs so they keep you full for longer. Olive oil is also beneficial to helath, it’s one of the healthy oils that has a positive impact (IE reduces the risk) on heart disease and strokes… as long as you don’t ladle it on.
Isn’t it just a hashed brown?
The difference between a rosti and a potato hash or hash brown is that rosti is cooked from raw whilst hash is cooked from precooked potatoes so is a great leftovers meal.
Where do they come from?
Rosti are also a Swiss classic, and you can grab your fill of them in alpine resorts and restaurants. They serve them from an enormous pan and chop you off a segment to go.
I want it more special than this simple potato rosti recipe! What are my options?
No problem – the basic recipe below is easy to modify.
Add a handful of cubes bacon/pancetta for potato and bacon rosti.
Grate around 30g hard cheese (e.g.gruyere) into the mix for an alpine cheese and potato rosti.
Chop a garlic clove and add a tsp of cumin powder for a more spicy rosti.
Or you could check out some of these recipes from other great cooks, they have a different take on the way I normally cook them but they look absolutely delicious: Check of the Helvetic Kitchen or try the Spruce Eats!