Hello everyone. Today I have a simple “Potato Rösti” recipe for you. Rösti are traditionally made with raw potatoes. Rösti is a Swiss dish typically made with grated potatoes and fried in butter or oil until crispy. The word “Rösti” means “frying” in Swiss German dialects and refers to the original cooking method – frying in fat. The shredded potato patties are usually fried on both sides until they are nice, crispy, and golden brown. The delicious Rösti are made from scratch and ready in half an hour.
Delicious Potato Rösti with a dip made of fresh herbs and crème fraiche
Rösti are very popular as a side dish, and you can prepare and serve them with a variety of different toppings, such as cheese, bacon, ham, onions, and mushrooms. If you want to know how to make a wonderfully delicious “Rösti” recipe, here in my post you’ll find everything you need to know about the “Swiss Potato Classic”. We love these crispy potato pancakes with smoked salmon and some crème fraîche with fresh herbs as an appetizer. With a nice, fresh salad on the side, it also makes a great main dish. The potato Rösti with Jerusalem artichokes are also delicious with homemade applesauce. This dish is a real classic and very popular in Switzerland and Germany.
Homemade Hash Browns with Jerusalem Artichokes
It is very delicious to mix two or three grated Jerusalem artichokes with the potatoes, This gives the rösti a slightly nutty flavor. The Jerusalem artichoke only has a few calories and is full of fiber. You can eat the root tuber of this composite plant also raw finely grated in a salad or in a soup. The Jerusalem artichoke plant looks very similar to sunflower, and the edible root is also known as Sunchoke or Topinambour. However, you can easily prepare this recipe using only potatoes.
Fry the delicious “Rösti” until nice and crispy and golden brown
Potato rösti are a perfect dish because they are quite easy and quick to prepare they are inexpensive, and you can use whatever leftover potatoes you have on hand. They are crispy on the outside and soft on the inside. If you feel like trying something new, make your next hash browns with nice and nutty Jerusalem artichokes. Grate two or three Jerusalem artichokes in addition to your potatoes and mix them into the grated hash brown mixture. The combo is a dream, and the nutty flavor of the Jerusalem artichoke pairs perfectly with potatoes and gives the delicious rösti a little
extra kick. For the Swiss Rösti, I generally grate the potatoes a little coarser than for my Westphalian grated potatoes, which gives them a different texture and makes them even crispier. You can find the recipe for the “Westphalian Reibeplätzchen” on my blog.
Crispy potato hash browns with crème fraiche and smoked salmon
You can also use these golden brown hash browns perfectly as a side dish with stir-fried meat or other saucy meat dishes. I love the mixed Jerusalem artichoke and potato rösti mostly with salmon. The flavors complement each other perfectly and for me, this is a really delicious and fresh dish and perfect for a light lunch or a really nice appetizer.
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
Equipment
- 1 large pan
- 1 bowl
- 1 grater
- 1 Spoon
- 1 spatula
- 1 potato peeler
Ingredients
- 500 g potatoes waxy
- 1 egg
- 1 shallot
- 1 tsp cornstarch
- 1 tsp salt
- oil
Side dishes to match the Rosti
- 300 g smoked salmon
- 200 g crème fraîche
- 5 tsp herbs
- lambs lettuce (for decoration)
- cherry tomato (for decoration)
Instructions
- Prepare all the necessary ingredients. You can do yourself a favor by measuring and weighing everything right at the beginning, if necessary. Use a peeler to completely remove the skins from the waxy potatoes. Peel the shallots by hand.
- Finely grate the potatoes and the shallot. You can use a regular kitchen grater for this, or a food processor with an attachment for grating if you have one. The grated potatoes are then mixed with salt, egg and cornstarch in a bowl.
- Heat some oil in a frying pan and, using a tablespoon, place small mounds of the grated potato mixture in the fat in portions and flatten slightly.
- Fry the potato rösti for about 3 minutes on each side until they are cooked and crispy, then place them on a baking tray with baking paper and keep them warm in a preheated oven at 80 degrees.
Crème fraîche dip
- Mix the crème fraîche with the mixed fresh herbs and some salt. In winter, when you can't get fresh herbs so well, you can also use a frozen herb mixture for this. The crispy hash browns are then arranged with a small portion of crème fraiche, a few slices of smoked salmon and served with some lambs lettuce and cherry tomatoes. Enjoy!
