Rösti is Switzerland’s iconic crisp potato cake, traditionally served as a simple breakfast or hearty side. A little Gruyère and a fried egg turn it into a complete meal.
Par-cooked potatoes are grated and pressed into a skillet until a deeply golden crust forms. The cheese melts between the strands while the center stays tender.
Let the cooked potatoes cool completely before grating. Cold, slightly firm potatoes are easier to shred and release less moisture into the pan.
Serving Suggestions
Top with a fried egg and serve with a green salad, sautéed mushrooms, or smoked salmon. Finish with herbs and cracked pepper.
Recipe Notes
Rösti is best served immediately. You can par-cook the potatoes a day ahead and refrigerate them before grating.
Swiss Rösti with Gruyère and Fried Egg
Crisp Swiss potato rösti layered with melted Gruyère and topped with a fried egg and herbs.
Equipment
- Large pot
- Box grater
- 10-inch nonstick skillet
- Large plate
- Small skillet
Ingredients
Rösti
- 2 lb russet potatoes peeled
- 3 tbsp unsalted butter divided
- 1 cup Gruyère cheese shredded
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
Toppings
- 4 large eggs fried
- 4 cups green salad for serving
- 2 tbsp fresh chives snipped
Instructions
Par-Cook and Grate:
- Boil the potatoes in salted water until just tender but not fully cooked, about 12 minutes. Cool completely and refrigerate until firm.
- Coarsely grate the potatoes. Toss with salt and pepper.
Cook the Rösti:
- Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add half the potatoes, sprinkle over the cheese, and cover with remaining potatoes.
- Press into an even cake. Cook until the bottom is deeply golden, 8 to 10 minutes. Invert onto a plate, add remaining butter, and slide the rösti back into the skillet.
- Cook the second side until crisp and the cheese is melted, 8 to 10 minutes.
Top and Serve:
- Fry the eggs in a separate skillet until the whites are set and the yolks remain runny.
- Cut the rösti into wedges and top each serving with a fried egg, chives, and salad.
Notes
- Cool the potatoes before grating.
- Press the cake firmly but do not stir it while cooking.
- Serve immediately for the crispest crust.
Nutrition
Calories: 560kcalCarbohydrates: 52gProtein: 22gFat: 30gSaturated Fat: 15gCholesterol: 265mgSodium: 720mgFiber: 6gSugar: 3g