cute little rosti

World Famous Potato Rosti

Unbelievable that I took so long to post this – it’s the single most popular thing I made [every. single. day] , other than maybe my pancakes. Monika wrote and asked for it – so here you go – a yummy breakfast potato dish, just in time for the weekend!

Mostly I give the recipe as I’m making it – inevitably there’s a guest hanging over the kitchen island while I am making breakfast. And I so love chatting in the morning [snort]

Believe me this is dead simple: Literally 3 ingredients, plus seasoning.

Shredded Potato, Green onions, and butter or coconut oil. That’s it.

Peel Yukon Gold potatoes – about 2 spuds per person unless they’re huge ones (the potatoes not the people).

I have made rosti with Russet potatoes and it works, but not as good as the Yellow Flesh/Yukon Gold. I made it with White potatoes once and it turned out like craft glue.

Shred them, either by hand or in a food processor. I use the bigger sized shredder on my food processor.

Rinse the grated potatoes thoroughly. Then squeeze ever drop of water out of them that you can. Place the shredded, squeezed potato in a medium sized bowl.

Cut up a bunch of green onions and toss them in with the potato. Add coarse sea salt and ground black pepper. Add a little garlic powder too if you wish. Trust me, the COARSE SEA SALT makes all the difference.

Crunchy Morning Goodness

Melt a tablespoon of butter in a skillet and add the potato mix to cover the bottom of the skillet in a thin layer and squish it down with a spatula. When it gets visibly crisp and golden around the edges, take a dinner plate which fits inside the circumference of the skillet and flip it over. Unless you are an amazing “flipper” I highly recommend you use this approach.

Add a little more butter to the pan, and slide it back in to cook the other side.

Mostly I make a big rosti and serve it family style. Sometimes though I have a single customer to serve, so in that case I typically serve it plated.

Full Riverview Breakfast


FOOTNOTE: Recently I tried making this the traditional Swiss way: parboiled the potatoes and then shredded them. I thought it was pretty nice but Jim said he prefers it “my way”

LOW FAT OPTION: I use Coconut oil sometimes – especially if people are dairy intolerant. It crisps up real nice but you do get the coconut taste. Bonus for me. Jim says he prefers it with butter.

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