Crispy Potato Onion Rosti

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.
Write a review
Save Recipe
  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
  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.
  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.

 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!


*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right sidebar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly please click on “Link Parties” on the header menu bar or scroll down the right sidebar.


Pimento Corn Soup

Pimento Corn Soup

Pimento Corn Soup is a quick and easy, mouthwatering soup featuring fresh corn, onions and diced pimentos. Fresh corn is in season and is at its best in the summertime so now is the time to make this delicious soup! At other times of the year frozen corn may be used in this recipe to produce a quality product.

Corn Tips

When selecting fresh corn, be sure to look for fresh green husks, dry silks and even rows of plump kernels. When you pop a kernel with your fingernail, if it is watery, then the corn is immature. Thick and starchy milk in the kernels indicates the corn is old.

It’s best to keep corn refrigerated, unwashed and in the shuck until you are ready to prepare it. The number of ears you’ll need for each recipe will vary with the size of the corn. An average ear of corn usually yields 1/2 – 2/3 cup of cut corn.

Here’s a tip for cutting corn off the cob that makes it easy to catch the corn kernels – place the ear of corn on the hole in a Bundt pan. Hold the ear of corn with one hand and slice off the kernels with a knife held in the other hand. The cut kernels will fall into the Bundt pan, making them easy to control. You won’t have corn all over your countertops!

Pimento Corn Soup Recipe

Pimento Corn Soup
Yields 4
A quick and easy, mouthwatering soup featuring fresh corn off the cob, onions and diced pimento.
Write a review
Save Recipe
  1. 3/4 cup diced onion
  2. 2 tablespoons butter, melted
  3. 2 cups fresh corn cut from cob (4-5 ears)
  4. 2 cups chicken broth
  5. 1/4 teaspoon pepper
  6. 5 oz. evaporated milk, undiluted
  7. 1 4-oz. jar diced pimento
  8. Paprika (optional)
  1. Cook onion in butter in a large saucepan 3 minutes, stirring occasionally.
  2. Add corn; cook 3 minutes, stirring constantly.
  3. Stir in chicken broth and pepper.
  4. Cover, reduce heat to low, and simmer 5 minutes.
  5. Stir in milk; cook until thoroughly heated. (Do not boil.)
  6. Add pimento; stir well.
  7. Ladle soup into bowls; sprinkle with paprika, if desired.
  1. Top Pimento Corn Soup with grated cheese, crumbled bacon, oyster crackers or whatever meets your fancy!
 Pimento Corn Soup pairs well with a nice tossed salad for a delicious meatless meal!

Parting Comments

Although corn is available year round in most markets, the best and least expensive corn is available during the summer months and locally grown is the best!

Corn has a medium glycemic index, contains 5-6 grams protein per cup and about 74 calories per ear. Corn contains antioxidants, fiber and manganese, an essential mineral.

Corn is widely cultivated throughout the world with the USA producing 40% of the world’s harvest.

Americans consume corn in many diverse ways from corn tortillas to corn chips to corn-on-the-cob!  Thanks to the native Americans for introducing the colonists to corn or maize!

Cook some corn soon during its prime season!

Remember to Savor the Flavor of fresh corn!


*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.

Jamaican Yam Casserole

Jamaican Yam Casserole Jamaican Yam Casserole is composed of sweet potatoes combined with banana slices, chopped pecans, toasted flaked coconut and flavored with orange juice. Jamaican Yam Casserole is actually a misnomer, as most vegetables referred to in the United States as “yams” are actually sweet potatoes. Many people use the terms … Continue reading →

Eggplant Parmesan – A Healthier Version

Healthier Eggplant Parmesan Eggplant Parmesan is a popular Italian dish in which slices of eggplant are typically dipped in egg, rolled in bread crumbs and fried in oil, before being combined with tomato sauce, spices, and cheeses, then baked. In this recipe for Healthier Eggplant Parmesan, slices of eggplant are dipped … Continue reading →

Southern Coleslaw – A Versatile Side Dish

The Basics of Coleslaw Basically, coleslaw is defined as a salad made with chopped or shredded raw cabbage as the main ingredient, usually mixed with shredded carrots and other vegetables and dressed with mayonnaise. My version, Southern Coleslaw, fits the basic definition of coleslaw but adds white wine vinegar to … Continue reading →

Scalloped Cabbage – Retro Recipe

  Scalloped Cabbage Scalloped Cabbage is a wonderful dish combining steamed cabbage with chopped green pepper, pimentos, bacon, and cheddar cheese covered in a white sauce with chopped onions and topped with buttered bread crumbs. The original recipe was in Joy of Cooking when I first tried this recipe in … Continue reading →

Sweet Potato Pancakes – A Savory Side Dish

Sweet Potato Pancakes Sweet Potato Pancakes are savory pancakes that can be served for breakfast, brunch, lunch or supper, depending on what other foods you serve with them! Grated sweet potatoes and onions are mixed with eggs, flour, orange juice and zest and spiced with cardamom. Sweet Potato Pancakes are topped with a … Continue reading →