Rosti is the Swiss version of the potato pancake or hash browns. It doesn’t get any easier than this with potatoes, butter, salt and pepper!
There are only 2 things you need to watch for to get this right.
When you grate the potato it needs to be a coarse grating. I tried the grating disc of my food processor and even the large holes were not coarse enough.
You can use the large hole side of a box grater. Some mandolin sets even have a rösti blade. See the photo for the type of grate that is best. If your grate is too fine the middle will be a bit mushy. They still taste good but they have a funny texture.
You will want to use a skillet big enough that your potatoes will be only 1-2″ deep in the skillet. If they are higher the outside will burn before the middle is cooked.
And use medium low heat, erring on the low side. If the heat is too high the outside layer will burn. You can always increase the cooking time over low heat but you can’t come back from burned!
Okay.. this is thing number 3 but it is really just a tip. The easiest way I have found to flip them is to invert a plate over your skillet. Using oven mitts, holding the pan and plate together on both sides, flip it so the plate is now sitting on the counter and the rosti can fall out of the skillet onto the plate. After you re-oil the skillet you can gently nudge the rosti, crispy side up, back into the skillet.
You can easily upscale the recipe. Use 1 large potato per person. Just be aware you will need more skillets to keep your volume in the 1-2″ depth per skillet.
Enjoy this potato pancake as a side for dinner or even breakfast or brunch.