This dish, similar to hash browns, is a traditional Swiss dish made as an appetizer for breakfast or as a side dish with dinner.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes. Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.

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  • Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.

  • Add the remaining butter and gently turn rosti; cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.

  • Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti.

Tip:

Add smoked salmon to the plate for a traditional accompaniment.

Nutrition Facts

141 calories; protein 3.6g 7% DV; carbohydrates 23.7g 8% DV; fat 4.2g 6% DV; cholesterol 15mg 5% DV; sodium 227.3mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2017
Loved this. I didn't have sour cream so I used greek yogurt with the mustard for the sauce. It was delicious. I also added cheddar cheese and served with apple slices. Read More

Most helpful critical review

Rating: 3 stars
12/07/2019
Butter is not listed in the ingredients list and there is no specification of how much to use. I found 2 tbsp per cake worked passably for me but I also didn't have a large pan. Step 1 is poorly worded. Make sure to set aside half of ONLY the green onions and parsley into their own bowl and mix ALL the salt pepper and rosemary into the potatoes. The part about using a silicone turner needs to be bolded. My first batch burnt after 2-3 minutes so I recommend ignoring the time suggestions and just wait for the golden crust. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/16/2017
Making this for a brunch side dish for easter. I tested it tonight and it's easy to make and tastes delicious! Simple and bursting with flavor the sauce on top is the perfect combo Read More
Rating: 5 stars
03/24/2016
This potato rosti is absolutely delicious! My 12 year old found this recipe and made them herself! They are very easy to make and a light side dish that we served with stuffed chicken and salad. We will definitely make them again! Read More
Rating: 3 stars
12/07/2019
Butter is not listed in the ingredients list and there is no specification of how much to use. I found 2 tbsp per cake worked passably for me but I also didn't have a large pan. Step 1 is poorly worded. Make sure to set aside half of ONLY the green onions and parsley into their own bowl and mix ALL the salt pepper and rosemary into the potatoes. The part about using a silicone turner needs to be bolded. My first batch burnt after 2-3 minutes so I recommend ignoring the time suggestions and just wait for the golden crust. Read More
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Rating: 5 stars
10/15/2017
Loved this. I didn't have sour cream so I used greek yogurt with the mustard for the sauce. It was delicious. I also added cheddar cheese and served with apple slices. Read More