A Schweizer Rösti is a classic Swiss dish that is made of potatoes. It is like hash browns. The potatoes are fried in a pan until crispy and brown.
The main difference between a Schweizer Rösti and Hash Browns is in the preparation. Hash browned potatoes are normally made with raw potatoes, which are directly fried in butter or oil. And they are fried very hot and usually very fast. You are going for that crispy outside and soft inside A classic rösti schweiz is much slower cooked. The result is a crispy but not as crispy as hash browns on the surface and a soft more evenly cooked middle.
There are two main types of Rösti and they are named after different regions of Switzerland: 1) Bern; 2) Zürich. The Berner Rösti is with boiled the potatoes and the Zürcher is with Raw also adding milk and egg.
A Swiss Rösti can also be a meal of its own. It is often served with sunny side up eggs on top. As a side dish, it is often served with the famous veal in mushroom sauce dish called ‘Zürich geschnetzeltes’.
Schweizer Rösti (Berner) – Swiss Potatoes
How to make a Schweizer Rösti
Boil the potatoes until they are soft about 10 to 15 minutes. They are ready when it is easy to put a fork into them. Drain and set aside to finish cooking and cool. For sure you can do this a day beforehand. Or use leftovers!
Peel and grate the potatoes using a handheld grater. Grate with the bigger hole selection of the grater.
Melt the butter in a pan at medium heat Add the potatoes and turn up the heat to high. While the temperature is rising, add the salt and pepper
Let them cook for a minute or two as the temperature rises and the potatoes start sizzlin. During this time, add the salt and pepper. Now mix them up with a spatula. Do you have enough butter? If it seems a bit dry or sticking to the pan, add some more. You must continue to mix until the potatoes are starting to brown. Don’t be afraid to let cook a bit to get that brown in there.
Turn the heat down to medium. Flatten the potatoes into a pizza form in the pan, completely filling the plan. Make sure the potatoes are good and pressed into this form. Let cook for 8 minutes. You should start seeing smoke coming from underneath the pan. Let it smoke for a good 30 seconds.
Now here is the hard part. You have to flip that pizza potato. I use a big wooden pizza spatula or what they call a pizza peel. If you don’t have one of those use a big plate that is bigger than the pan. Place the plate on top of the pan and take the pan off the heat with your left hand on the handle and your right hand flat on the back of the plate. Make sure you are balanced and have some room. The pan should be at shoulder height. 1, 2 3 Flip!
If you have cooked it right, the potatoes should be nice and brown on the newly flipped up side.
Now place the pan back on the heat and quickly slide the potato pie back into the pan. If it breaks up a bit, it is not a problem Just flatten firmly into the pie form as you did before. Let cook for another 8 minutes or until smoke starts coming off the sides ( let smoke for about 30 seconds)
To take them out of the pan, do one more flip. The rösti should now be brown on both sides.
Its ready to serve!
- Amount Per Serving
- Calories 336kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5.6g28%
- Cholesterol 23mg8%
- Sodium 665mg28%
- Potassium 1536mg44%
- Total Carbohydrate 59.3g20%
- Dietary Fiber 9.1g37%
- Sugars 4.3g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.