Crispy & Savory Swiss Potato Pancakes, Rosti
The Ultimate Rosti Recipe: Switzerland’s Beloved Potato Dish
Introducing Rosti, a special Swiss potato dish made with Sumi potatoes, a family favorite! Rosti, meaning ‘crispy and golden brown,’ is one of Switzerland’s signature comfort foods. Its delightful combination of savory flavor and a texture that’s crispy on the outside and tender on the inside makes it a hit with Korean palates too. It’s simple to make and perfect for a satisfying meal or a delightful brunch. Let’s get started on making this easy Swiss potato delight!
Ingredients- 4 medium Sumi potatoes (or other waxy potatoes)
- 3 Tbsp grated Parmesan cheese
- 120g bacon
- 2 large eggs
- Fresh parsley, chopped (for garnish)
- Olive oil, for cooking
Cooking Instructions
Step 1
Begin by thoroughly washing the 4 medium potatoes and then peeling their skins off.
Step 2
Once peeled, thinly slice the potatoes, then cut them into fine julienne strips. Aim for consistent thickness in your julienne cuts for even cooking and a uniform texture. Place the julienned potatoes into a bowl immediately to prevent them from sticking together.
Step 3
Add 3 tablespoons of grated Parmesan cheese to the bowl with the julienned potatoes. The Parmesan will add a wonderful nutty and savory depth of flavor.
Step 4
Gently toss the potatoes and Parmesan cheese together with a spatula or your hands until well combined. The natural starch from the potatoes will help bind the mixture together.
Step 5
Heat a generous amount of olive oil in a non-stick skillet over medium heat. Spread the potato mixture evenly into the pan, forming a large, round pancake shape. Don’t worry if it seems loose; the potato starch will help it hold its form as it cooks.
Step 6
Listen for the satisfying sizzle as the Rosti begins to cook. Once the underside is golden brown and crispy, carefully flip the Rosti using a spatula or a plate. Cook the second side until it’s equally golden brown and crisp.
Step 7
While the Rosti is cooking, prepare the eggs. In the same pan or a separate one, fry the 2 eggs. It’s best to cook them to your preferred doneness, but a runny yolk is highly recommended for drizzling over the Rosti.
Step 8
Next, cook the 120g of bacon in the pan until it’s nicely crispy. You can cook it after the eggs, just be sure to drain off any excess grease if needed. The salty, smoky bacon adds a fantastic contrast to the potatoes.
Step 9
Carefully place the perfectly cooked Rosti onto a serving plate.
Step 10
Top the Rosti with the freshly fried egg (or eggs).
Step 11
Finally, scatter the crispy cooked bacon pieces over the egg and Rosti. Garnish with a sprinkle of fresh chopped parsley for a burst of color and freshness. Your delicious Swiss Rosti is ready!
Step 12
I enjoyed a delightful and tasty meal of this signature Swiss dish, Rosti, while catching up with my daughter, who’s like a friend to me. It was a wonderful way to connect and share good food.
