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. It’s a very versatile dish and for this one, I love topping it with white sauce and caramelized onions and mushrooms. All the flavors work so well together and the crispiness from the potatoes makes every bite perfect. I used frozen shredded potatoes to make it which made it really quick to make. It is gluten-free & can be made vegan. These make a perfect meal, especially for family dinners.

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

• 1-1.5 tsp salt

• 1/2 tsp pepper

• 2-3 tbsp butter

For the toppings:

• 2-3 tbsp butter

• 1 cup white onion sliced

• 10-14 white/Bella mushrooms cut into slices

• 1 tsp salt as per taste

• 1/2 tsp pepper

• 1/4 tsp sugar 

• 1/2-1 tsp chili flakes

• 1/2 tsp parsley 

• 1/2-1 tsp garlic powder

• 2-3 cups White sauce 

Directions: 

1. In a bowl, mix the shredded potatoes (see notes), salt and pepper, and keep them aside in the fridge.

2. In a pan, I like using a cast iron, and heat butter.

3. Add onions and cook for 3-4 minutes till it is translucent and starts to brown.

4. Add mushrooms and saute for 4-6 mins.

5. Add garlic powder, chili flakes, sugar, parsley salt & pepper, and mix it together. The filling is ready, keep it aside.

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

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

8. Cook till it browns on one side and flips it over. If it breaks while flipping, be quick to jin it together and press it down.

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

10. Top the cooked rosti with white sauce.

11. Top with the mushroom mixture.

12. Sprinkle some cheese on top & and garnish with parsley if you want.

13. Serve warm and enjoy!

Notes/Tips:

• If you are using fresh potatoes- Boil them till they are a little over half boiled and let them 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 used.

• 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 it as well. Defrost shape and cook when you are ready to eat.

• 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.