Best 3 Roesti Swiss Hashbrowns Recipes
Roesti Swiss hashbrowns originated in Switzerland and is a versatile breakfast, brunch, lunch or dinner side dish. Shredded or finely grated potatoes, a binding agent, and various seasonings are combined and pan-fried or baked to create a delightful and crispy exterior with a tender and fluffy interior. Roesti can be enjoyed as a main course, typically served with a side of eggs or meat, or as a hearty side dish to accompany your favorite dishes. With endless flavor possibilities and adaptability to different cooking methods, discovering the best recipe for roesti Swiss hashbrowns will undoubtedly elevate your culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
RöSTI - GERMAN (OR SWISS) HASH BROWNS & EGGS RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- Helpful equipment: Potato ricer (easy way to remove excess moisture) or cheesecloth or tea towel Box grater or food processor with a shredding blade Wash potaotes (I don't peel them, unless you are using Russets) and grate Squeeze out as much moisture as you can (to avoid gummy potatoes). Add grated onion (if using) Add olive oil, pepper and go easy on adding salt (you can always add more). Toss to combine. Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor). Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down). Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes. If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve. Otherwise, you can cook eggs separately and serve.
ROESTI
This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.
Provided by Cindy Krafft
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 9h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
- Peel and grate the potatoes into a large bowl.
- Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 436.1 mg, Sugar 1.6 g
ROESTI SWISS HASHBROWNS
Make and share this Roesti Swiss Hashbrowns recipe from Food.com.
Provided by petlover
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Grate Potatoes using a hand grater.
- Melt 3 Tb butter over medium heat, in an 8" non-stick saute pan, then add grated potatoes. Sprinkle with salt.
- Stir potatoes to coat evenly with butter. Pat the potatoes into a cake about 1" thick. Let cook for 10 minutes. Cover and cook for another 5-10 minutes or until the bottom is golden brown.
- Place a plate over the top of the pan and invert the pancake. Add 1 Tb butter and put the pancake ( uncooked side down) in the pan.
- Cook for 15 minutes, pressing down once or twice to get more of a pancake. Cover and cook for 5 more minutes or until the bottom is golden brown.
- slide pancake onto plate and cut into wedges. Sprinkle with more salt and pepper to taste.
Tips:
- Choose the Right Potatoes: Russet or Yukon Gold potatoes are ideal for making rösti due to their high starch content, which helps bind the shredded potatoes together.
- Shred the Potatoes Correctly: Use a grater with large holes to create long, thin shreds of potatoes. Avoid using a food processor, as it will produce smaller, mushier pieces.
- Squeeze Out Excess Moisture: After shredding the potatoes, use your hands or a kitchen towel to squeeze out as much excess moisture as possible. This will help the rösti cook more evenly and prevent them from becoming soggy.
- Use High-Quality Butter or Oil: Butter or oil is essential for creating a crispy crust on the rösti. Use unsalted butter or a neutral-flavored oil, such as canola or vegetable oil.
- Cook the Rösti Over Medium-High Heat: This will help create a crispy crust while cooking the potatoes through. Reduce the heat to medium-low if the rösti are browning too quickly.
- Flip the Rösti Carefully: Use a wide spatula to carefully flip the rösti halfway through cooking. Be gentle to prevent the rösti from breaking apart.
- Season to Taste: Once the rösti are cooked through, season them with salt and pepper to taste.
Conclusion:
Rösti are a delicious and versatile Swiss dish that can be enjoyed for breakfast, lunch, or dinner. With their crispy crust and tender interior, they are a satisfying and flavorful side dish or main course. By following the tips above, you can easily make perfect rösti at home. So next time you're looking for a new way to enjoy potatoes, give this classic Swiss recipe a try!
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