Recipe By Anonymous
Rating
Published Mar 5th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 140.8

This dish, similar to hash browns, is a traditional Swiss dish made as an appetizer for breakfast or as a side dish with dinner.

Recipe Ingredients

  • 1 pound Yukon Gold potatoes
  • ¼ cup chopped parsley
  • ¼ cup chopped green onions
  • 1 teaspoon finely chopped fresh rosemary or dill
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ cup Gay Lea Sour Cream
  • 1 ½ teaspoons Dijon mustard

Cooking Directions

  1. 1 Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes. Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.
  2. 2 Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.
  3. 3 Add the remaining butter and gently turn rosti; cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.
  4. 4 Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti.

Nutrition Facts

  • Calories 140.8
  • Carbohydrate 23.7 g
  • Cholesterol 15 mg
  • Fat 4.2 g
  • Fiber 2.2 g
  • Protein 3.6 g
  • Saturated Fat 2.5 g
  • Sodium 227.3 mg
  • Sugar 1.2 g

Chef's Notes

Add smoked salmon to the plate for a traditional accompaniment.

Reviews

  1. I loved this!!!!! Thank you for sharing, I rinsed the potatoes because of the comments and then I had to substitute a few things but all in all it was an amazing experience.
  2. Very starchy, need to soak the potatoes in water to draw out starch before cooking. More of a hash brown, Rösti is crunchy on the outside and soft and delicate inside
  3. Butter is not listed in the ingredients list and there is no specification of how much to use. I found 2 tbsp per cake worked passably for me but I also didn't have a large pan. Step 1 is poorly worded. Make sure to set aside half of ONLY the green onions and parsley into - Read more ...
  4. Loved this. I didn't have sour cream so I used greek yogurt with the mustard for the sauce. It was delicious. I also added cheddar cheese, and served with apple slices.
  5. Making this for a brunch side dish for easter. I tested it tonight and it's easy to make and tastes delicious! Simple and bursting with flavor the sauce on top is the perfect combo
  6. This potato rosti is absolutely delicious! My 12 year old found this recipe and made them herself! They are very easy to make and a light side dish that we served with stuffed chicken and salad. We will definitely make them again!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more