Learn how to make this classic potato rosti recipe in a few easy steps. This Swiss potato dish is a favourite in many bistros and cafes across the country. It’s delicious served as a filling brunch dish topped with a fried egg and rashers of crispy bacon. Or, why not try these with ruffles of smoked salmon and a dollop of herby crème fraiche?
Those of us who opt for a cooked breakfast on the weekend, would usually make the stars of the dish bacon and sausages – and we all love the eggs, beans, mushrooms and tomatoes that go on the plate too – but not everyone thinks to add a potato rosti. But when a rosti is added it does just give that extra touch of indulgence.
It’s essential to use firm waxy-fleshed potatoes such as Romano for this potato rosti recipe as the texture helps to ensure the grated potato sticks together when it’s fried. This potato rosti recipe serves 4 people and will take only 35 mins to prepare and cook in total. Leftovers can be stored in the fridge and reheated when needed. Store up to 2 days. This rosti is best made and eaten on the same day for the best flavours and texture.
- 1kg medium-sized waxy potatoes, with skins on
- Salt and freshly ground black pepper
- 25g butter
- 2tbsp olive oil