When I first moved to Switzerland in the early 1980s, I was introduced to one of the most delicious hash brown recipes I had – and still have – ever tasted. Rösti, or Röschti in Swiss-German, (pronounced roe-shti) is a traditional farmers dish that is served at breakfast and even at dinner. Breakfast can be a plate of rösti with an egg sunny side up on top. Cut the egg and the golden yolk runs through the potatoes. At dinner, it is typically served with Züricher Gechnetzeltes (sliced veal or beef in a cream sauce). Decadent and wonderful.
Traditionally, rösti was made with leftover boiled potatoes from the day before, and grated just before cooking. This may not be as practical to prepare with today’s busy households, so the dish can be prepared with fresh potatoes instead.
Rösti (Swiss Hash Browns)
- 1 1/4 lbs. Yukon gold potatoes
- 2+2 Tbsp. butter
- Kosher salt and pepper, to taste
- Ideally, boil the potatoes until tender, about 20 minutes. Drain and let cool for 15 minutes, then transfer to fridge for at least an hour to chill. Can be prepared the day before.
- Peel and coarsely grate (lengthwise) the potatoes with a large grater. Heat skillet on medium-high, add butter and let melt, then layer grated potatoes in skillet. Season liberally with salt and a dash of pepper. Place a smaller pan on top to lightly press the potatoes, or use a spatula and gently press.
- If using previously boiled potatoes, cook for about 10 minutes (20 minutes for fresh potatoes) until edges are golden brown. Use a plate or another pan, flip the hash browns over, butter the skillet again and slide back hash browns into skillet, cooked side up. Cook for another 10 (or 20) minutes.
- Remove and serve.