I have to admit that I LOVE a recipe that takes basic, perhaps even boring, ingredients & turns them into something amazing! Such is the case with rösti, what many Swiss consider to be their national dish. To be clear – this is NOT a potato pancake. Potato pancakes are made from raw potatoes whereas rösti is made from parboiled potatoes. Completely different!
Note that this recipe does require chilling your parboiled potatoes for about 2hrs…so plan accordingly!
Ingredients
- 3 russet potatoes (about 1-1/2 lb)
- Salt & Pepper
- 6 T unsalted butter, divided
- 4 oz Gruyere cheese, sliced (optional)
- 4 lg eggs
- Parsley and/or basil, chopped or whole
Using the large holes of a box grater, grate potatoes. Melt 4 T butter in a large skillet over med-low heat. Add potatoes to skillet in 1 of 2 ways:
- Easiest (this is my preference!) – A single layer to fill bottom of pan
- More complicated…but pretty – In multiple smaller discs
Season with salt & pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown & crisp, 15-20 min.
Slide rosti onto a plate. Carefully invert skillet over plate & flip to return rosti to pan, browned side up. Dot 1 T butter around edge, allowing it to melt around & under rosti. Season with salt & pepper & cook until second side is golden brown & center is tender, 10-15 min longer.
Melt remaining 1 T butter in large skillet over med-low heat. Crack eggs into skillet & cook until whites are just set, about 4 min.
If you made 1 large rosti, cut into quarters. Top each rosti with cheese (if using), a fried egg & herbs. Enjoy!!
Recipe adapted from Bon Appetit.