Since coming back from Switzerland a couple of weeks ago, I have been making rösti regularly. Rösti is a Swiss dish of crisp and golden brown grated potatoes, much like hashbrowns. My son absolutely loves it (and you might remember how difficult it is to please him), and it makes a very simple base for just about any meal. This is not my recipe, but my Swiss aunt Michele’s. While spending time with her and my uncle in the small village of Vercorin where they spend their weekends, I quizzed her on how to make a true traditional rösti, and wrote down all her instructions. I only changed a couple of things to her recipe, using ghee instead of butter to cook it (because butter should not be heated much), and adding garlic, green onions and parsley, for extra flavor and nutrition. Otherwise, this recipe is her work.
Add a generous serving of vegetables to the plate, and you will have a nourishing and complete meal that should please the whole family. Eggs are optional, of course. You could very well serve this dish with another choice of protein – beans, lentils, roasted chicken, crumbled bacon, sautéed tempeh, a slice of cheese, or anything else that you like. Rösti works beautifully for any meal of the day, really, and even as a snack in the afternoon when the kids are hungry.
Love and health!
- 4 large potatoes (about 2 1/2 pounds)
- 3 garlic cloves (or 1 small Spring garlic), minced
- 2 green onions, finely chopped
- 1/2 cup parsley leaves, roughly chopped
- pastured ghee (or lard, tallow, duck fat, or coconut oil)
- sea salt
- black pepper
- 4 eggs, preferably pastured
- A couple of hours, or the night before you would like to serve, bring a large pot of water to a boil. Add the potatoes and parboil until just tender, but not too soft. Remove them from the pot and allow to cool before refrigerating for a couple hours or overnight.
- Peel the potatoes and grate them on the large grating side of a box grater.
- Preheat a large sauté pan on medium heat. Melt about 1 tablespoon ghee, making sure to coat the pan. Add the garlic and onions and stir continuously until softened, about 2 minutes.
- Add the potatoes, 3/4 of the parsley, and sea salt and black pepper to taste and mix gently. Pat down the potatoes until they form an even and flat round. Cook until the bottom of the rösti is well browned, and easy to peel off the pan, about 6-8 minutes.
- Top the pan with a large plate, turn the pan over until the rösti slides out. Add more ghee to the pan, and return the rösti, browned side up, to the pan to brown the other side, another 6-8 minutes.
- While the second side of the rösti is browning, preheat a large sauté pan on medium. Melt about 2 tablespoons ghee, making sure to coat the entire pan. Crack the eggs into the pan and sprinkle with sea salt and pepper, to taste. Fry the eggs until the whites are set and the yolks are cooked to desired doneness, about 2 minutes for a soft egg.
- Remove the rösti from the oven, top with the rest of the parsley, and serve immediately with the eggs on top and any vegetable side dishes.
- If the rösti sticks to the bottom of the pan, and is difficult to flip, simply brown the bottom before broiling the top in the oven for a few minutes.