Rösti is a Swiss dish which is a crispy shredded potato pancake, in the style of a fritter/hash brown. I first had it as a child in my travels to Switzerland, especially since it can easily be made vegetarian. We make Röstis at home all the time as a part of our Swiss meals with fondue or even as it is. You can change up the toppings and sauce which makes it a very versatile dish. At home we usually make a white and pizza sauce with it. I used frozen shredded potatoes to make it which made it really quick to make. I love adding the caramelized onions for a touch of added sweetness to compliment the spinach and corn toppings. You can make the rosti mixture from before and keep and just cook it before eating. It is gluten free & can be made vegan.

Happy Cooking!

Servings: 2 medium sized rostis or 5-6 small ones

Prep Time: 40 mins

Cooking Time: 20 mins

Total Time: 1 hour

Ingredients: 

For the Rösti:

• 400g Half boiled shredded potatoes or frozen shredded potatoes. Check notes if you are using fresh potatoes

• 1/2 cup Caramelised onions

• 1/2 cup Green onions

• Salt & Pepper

For the toppings:

• 3/4 cup Corn

• 1 cup Blanched chopped spinach

• 1 tbsp Garlic powder

• 2 tsp Salt

• 1 tsp Chilli flakes

• 1/2 tsp Pepper

• 1-1.5 cup White sauce 

Directions: 

• In a bowl, mix the shredded potatoes (see notes), green onions & caramelised onions and keep aside in a cool place.

• In a pan, heat some oil. ( I like using a cast iron)

• Add corn and cook for 3-4 minutes till slightly charred.

• Add garlic powder, chilli flakes, salt & pepper and mix it togther.

• Add the blanched spinach. (This helps to deglaze the pan as well)

• Mix it well together. Keep it aside.

• In a pan, heat oil/butter. Keep on medium heat.

• Add the potato mixture and shape it to the size you like. (You can also pre-shape them and keep)

• Cook till it browns on one side and flip it over.

• Cook till both sides are brown & the outsides are crispy and insides well cooked. It will take about 5-6 minutes per rosti.

• Top with white sauce.

• Add the corn filling on top.

• Sprinkle some cheese on top & broil for 5 minutes. (Optional)

• Serve warm.

Notes/Tips:

• If you are using fresh potatoes- Boil them till they are a little over half boiled and let it cool completely. Shred them using a thick grater. Make sure it is completely cool otherwise it will turn into mush. Keep the shredded potatoes in the fridge till use.

• If you are using Frozen potatoes- defrost them and squeeze out the water. Do not heat them up though as it will turn into mush.

• You can make the rösti any thickness you like. The different thicknesses will need different levels of heat to cook in. The thicker cook on a medium low flame to get it nice and crispy.

• Make sure the rösti is cooked all the way through inside and crispy on the outsides.

• You can pre make the rösti mix and freeze and keep as well. Defrost shape and cook when you are readyto eat.

• I love adding mushrooms to the corn and mixture as well.

• You can check out my pizza sauce or basil pesto to top the Rösti as alternatives.

• Veganise it: You can make the white sauce vegan or use the pizza or pesto sauce.