Rösti

Ready to try Switzerland’s favorite potato dish? This recipe is for you! Rösti is a simple, crispy, and authentic comfort food that Swiss locals have enjoyed for centuries. You are going to love it!

The first time I had rösti was during a cold, rainy day in the Swiss Alps. We had just gotten back from a hike and we were soaking wet and freezing cold. We were craving some warm comfort food and our waiter suggested getting the rösti. It was 100% the right choice! We ended up going back to get the rösti two more times because it was just *that* good. Each time we tried different variations, but the one with prosciutto, tomatoes, and egg smothered in melted cheese was my favorite, hands-down (this is the one in the picture below). If you are looking for a cozy, filling comfort food, you are in the right place!

What is Rösti?

Rösti is kind of like a crispy hash brown pancake that is wildly popular in Switzerland. The word “Rösti” means “crisp and golden,” referring to the crispy golden outer layer of the potatoes. Traditionally served at breakfast, rösti has become so popular that Swiss restaurants now offer it all day. This dish originated in the 16th century as a hearty breakfast for agricultural workers, and was often paired with sausage and eggs.

Hash Browns vs. Rösti

Rösti and hash browns share many similarities: both are made with potatoes and butter, pan-fried, have a similar texture, and are often enjoyed at breakfast. The main differences lie in the type of potatoes used, as well as the dish’s thickness and shape. The two dishes are different enough that if you tried them each side-by-side you would, in fact, be able to tell the two apart. Hash browns are typically made with russet potatoes, but in Switzerland they use an actual rösti potato similar to a Yukon Gold (more on this below). Rösti is also thicker, so it is crispy on the outside and softer on the inside. Traditional hash browns are more flat and typically don’t have that thick, fluffy center. Rösti has a disc shape so the edges are more neatly formed in the pan and not just flat. Rösti is served as a side dish and is often cut into servings while hash browns are often made individually.

Ingredients for Rosti

For a classic plain rösti, you need just two main ingredients: potatoes and butter. A sprinkle of salt and pepper while cooking will really bring out the natural flavors of the potatoes, though sometimes I’ll add a bit of green onion or even cheese if I’m in the mood for something extra. If you really want to go above and beyond, try it with gravy, mushrooms, bacon, or a sunny-side-up egg. There are a million different ways to enjoy rösti – check out more fun suggestions below.

What Potatoes are Best for Rösti?

In Switzerland they use special rösti potatoes that have just the right balance of waxiness and starchiness. They hold their shape nicely and don’t get mushy. These potatoes can be found in most grocery stores in Switzerland but near impossible to find in the states. In the U.S. the closest potatoes we have to the Swiss potatoes are Yukon Gold, which are quite similar in constitution and taste. They are my top choice for when I make rösti at home.

Parboiled Potatoes or Raw Potatoes?

I have tried this both ways and I like parboiled best, although cooking from raw isn’t bad. It really comes down to the amount of effort you want to put in. Even in Switzerland it comes down to personal preference. There is no wrong way. If you use raw potatoes, you need to squeeze out all the liquid from the potatoes. In my opinion, this way was more messy than parboiling, and was not worth the effort, as it felt like I could never get enough water out, despite using a ricer and a cheesecloth to get all the water out. Parboiling was much more convenient. It made the center more fluffy, and the potatoes were easier to cook. No matter which way you go, you don’t have to peel the potatoes, which is nice. Having a little potato skin in the shreds is fine and it makes the dish even more rustic and traditional.

Tips for Making Rosti

Use a Non-Stick Pan. Trust me. Otherwise it will stick and fall apart.

Be patient. It takes about 12 minutes per side to get rösti perfectly cooked. Don’t rush the process. It’s the only way to get the crispy golden outside and soft and fluffy inside.

Flip it using a plate. That is the easiest. Don’t use a spatula to flip because the potatoes will break apart. Carefully place a plate, top-side-down over the pan. Then quickly flip the pan over so the potatoes fall right onto the plate. Next, butter up the pan again and slide the potatoes back into the pan. Be very careful to not get burned and use hot pads if needed.

Rosti Topping and Variation Ideas

Rösti can be eaten plain or even with just a dollop of sour cream. However, it’s more fun to dress it up!

My favorite toppings (see photo above) – My favorite way to make rösti is with melted cheese, prosciutto, tomatoes, and a sunny side up egg. This is how I had it in Switzerland and it was amazing. In Switzerland they absolutely loaded the cheese on, but I scaled in back a bit so you could actually see the rösti underneath.

Breakfast Style – Top it with cooked bacon, ham, and/or egg.

Mushrooms and Gravy – Make a brown gravy and add sautéed mushrooms over the top for a savory dinner.

“Poutine” Style – Use leftover pot roast, gravy, and cheese to make it “Poutine” style. It will have a ll the same flavors as poutine, but with rösti as the base instead of French fries.

Add Raclette – Combine it with another Swiss favorite: Raclette! The melted cheese pairs beautifully with the potatoes. Add a fried egg on top of it all if you’re feeling fancy!

More Swiss Recipes

Want to try more authentic Swiss recipes? Here is a collection of my favorite recipes directly from Switzerland:

Swiss Cheese Pies (Chäschüechli)
Raclette
Raclette Sandwich
Melting Pot Fondue
Chocolate Fondue