Potato Onion Rosti

There’s a small restaurant locally where I love to eat breakfast occasionally. The reason I like to eat breakfast at this restaurant is that their hash browns, those wonderful crispy bits of golden-brown potatoes, are made “from scratch” there!  I really like their hash browns! They go so well with a cheese omelet, too. ?

When I came across a recipe for Rosti, I believed I had found the method to make a dish similar to the restaurant hash browns at home. Essentially, rosti potatoes are the Swiss version of the classic potato pancake or a giant latke. The interesting way of preparing rosti is basically taking shredded potatoes and frying them in oil in a skillet until they are golden-brown on one side, flipping the entire mass of potatoes over by flipping them onto a plate, then sliding the potatoes back into the skillet or frying pan to cook on the other side.

Preparing Potato Onion Rosti

I just happened to have some Vidalia onions on hand so after shredding the potatoes in my food processor I also shredded some onion to mix in with the potatoes. The only other ingredients needed are salt, pepper and some olive or vegetable oil in which to fry the Potato Onion Rosti. After shredding the potatoes and onion, let the potatoes rest for 5 minutes, then squeeze out as much liquid as possible from them. There may be some discoloration of the potatoes but that won’t cause any problems with the finished product.


The next step is to heat some olive or other vegetable oil in an 8″ skillet or frying pan – I used a cast iron skillet on medium heat. When the oil begins to ripple and quiver slightly, drop in a potato shred to see if the oil is ready. It should sizzle but if it doesn’t, wait a few more seconds and test again. When the temperature is right, take a fistful of potatoes, wring it out once more, and let it fall into the center of the pan. (Be careful of oil spatters!)

Fill the pan gradually, adding a small amount at a time until there are enough potatoes & onions to cover the bottom of the pan. Gradually add more potatoes and onions until there is a layer about 1/2 inch thick. Keep the heat adjusted so you can hear a sizzle but the bottom isn’t browning too quickly. Cook until the underside is a deep golden brown and the potatoes on top are starting to look translucent, about 12 to 16 minutes.

Turning the Potato Onion Rosti

When the potatoes are crispy on the bottom, place a plate over the pan and then flip the pan over so the potato-onion mixture comes out onto the plate. Then slide the potatoes off the plate and back into the pan to allow the uncooked side to start cooking. Cook another 6 to 8 minutes or until the second side is golden-brown and crispy. Slide the Potato Onion Rosti onto a cutting board. I used a pizza cutter to slice the Potato Onion Rosti into slices. Serve as soon as possible after slicing. If there is any oil on top, blot it off with a paper towel.

Individual Potato Onion Rostis can be made by dropping enough potatoes into a pan or griddle to make 4 inch rounds that are 1/4 inch thick. Use a spatula to flip the individual rostis rather than sliding them onto a plate. Drain them on paper towel for a few seconds before serving.

The Recipe

Crispy Potato Onion Rosti
Serves 4
The Swiss version of the classic potato pancake. Shredded onions and potatoes are fried into a large round then sliced into servings.
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Ingredients
  1. 1 lb. potatoes (Yukon Golds or Russets are best)
  2. 1/3 cup shredded onion
  3. 1 1/2 teaspoon salt (or less)
  4. 1/4 teaspoon freshly ground pepper
  5. 3 tablespoons olive or other vegetable oil for frying
Instructions
  1. Peel potatoes. Shred potatoes and onion in food processor or box grater.
  2. Allow shredded potatoes to rest 5 minutes; then pour off any liquid that's formed.
  3. Heat oil in 8" skillet until it ripples and quivers slightly. Test with a potato shred - it should sizzle. If not, wait a few more moments and test again.
  4. Start adding a handful of shredded potatoes and onions into the skillet and continue adding to build up to 1/2 inch thickness.
  5. Cook potatoes and onions until bottom is golden-brown and crispy, 12-16 minutes.
  6. Remove skillet from heat and cover with a plate; then flip over the skillet so the potato-onion mixture comes out onto the plate.
  7. Slide the potato-onion mixture back into the skillet and continue cooking another 6 to 8 minutes or until bottom is golden-brown and crisp.
  8. Slide out onto cutting board and cut into desired number of wedges for serving. Serve at once.
Notes
  1. Serve as is, or add sour cream and applesauce or toppings of your choice. The Swiss are said to eat this topped with smoked salmon, sour cream with chives or braised Savoy cabbage.
SILVER FOODIE http://www.silverfoodie.com/

 Parting Comments

Crispy Potato Onion Rosti is a delicious dish served hot from the skillet or with sour cream and applesauce! The Swiss top Rosti with smoked salmon, sour cream with chives, and/or braised Savoy cabbage. My husband and I enjoyed it with bacon, eggs and toast. If you love hash browns, I just know you’re going to love Potato Onion Rosti! Make some soon!

Remember to Savor the Flavor!

Janet

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Comments

Crispy Potato Onion Rosti — 30 Comments

  1. Oh my gosh – this looks really great! It’s true that the best part of going out for breakfast are the crispy potatoes – this is going to be made at our house in the very near future (today? lol). Thanks for sharing!

  2. My dad would have gone crazy for this!! Thanks for sharing on the What?s for Dinner link up

  3. Hi Carolyn, Thanks so much for your kind comments and visit! This is really not difficult to make, just takes a little time to cook. Hope you enjoy it! Blessings, Janet

  4. Hi Helen, My husband loves this, but then so do I! ? Thanks for hosting What’s for Dinner Link Up! Blessings, Janet

  5. Ooooooh, that looks like potato perfection. Found you over on Helen’s linky party at The Lazy Gastronome and so glad I did. I’m scheduling this to share on my social media this evening as my pick for #RecipeoftheDay. I’m sure it will be a hit with others too. Thanks especially for taking the time to give detailed instructions. I’m sure they’ll help me make a successful rosti.

  6. Hi Kathryn, Thanks so much for your nice comments and for sharing my recipe as your pick for #RecipeoftheDay! I hope you enjoy this recipe! Blessings, Janet

  7. I made rosti for the first time earlier this year when we “visited” Switzerland for one of our Passport to Fun monthly trips. We all loved it!

  8. This looks so yummy! What a unique recipe ?

    Blessings,
    Edye | http://gracefulcoffee.wordpress.com

  9. Hi Lisa, What a great idea for Passport to Fun trips! Rosti is delicious! Hope you get a chance to make this version and enjoy! Blessings, Janet

  10. Hi Edye, Thanks for your kind comments and visit! I hope you get a chance to try Potato Onion Rosti soon! Blessings, Janet

  11. oh yummy, I love crispy potatoes and toss in some onions… mmmmm! Thanks for sharing on #TastyTuesdays

  12. Two of my FAVORITE ingredients; onions and potatoes. Can’t wait to try this out! visiting from #smallvictoriessunday

  13. Hi Kristine, I hope you enjoy this recipe – I love it! Thanks for your kind comments and visit! Come back soon! Blessings, Janet

  14. This rosti looks so wonderful! I bet the edges are so crispy and tasty. ?

  15. Hi CJ, You’re right – the edges are crispy and tasty! I hope you get to try it soon! Thanks for your kind comment and visit! Blessings, Janet

  16. Looks yummy. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.

  17. Oh man this sounds soooo good! I love potato pancakes so of course I am saving this recipe and will most definitely give it a try! Thanks for sharing at Thursday Favorite Things!

  18. Your Crispy Potato Onion Rositi looks awesome, thanks so much for sharing it with us at Full Plate Thursday this week. Hope you are having a great day and we sure look forward to more of your recipes!
    Come Back Soon,
    Miz Helen

  19. Hi Angelina, Thanks for your enthusiastic comments! I hope you get a chance to try this soon & that you really enjoy it! Blessings, Janet

  20. Yum! I am a sucker for crispy golden potatoes every time. This looks great! Thanks for sharing at Throwback Thursday!

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