Real Deal Potato Rösti (2 Ways) | Bruno Masfer

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option with a cheesy flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat while still providing a savory taste.

onion

🥗Healthier: green onions

💰Cheaper: leeks

Green onions add freshness and are often less expensive.

Wash the potatoes and place them in a pot, covering with water.

Place the pot over high heat and boil for 10 minutes.

Drain the par-cooked potatoes and let them cool.

Peel the cooled potatoes (optional if using organic).

Grate the potatoes using a box grater and transfer to a bowl.

Season the grated potatoes with salt, black pepper, and nutmeg.

Add neutral oil to a hot skillet.

Scatter the potato shreds in the skillet and press down with hands and spatula to shape.

When the edges turn slightly brown, run a spatula under the rösti to release it from the pan.

Place an upside-down plate on top, flip it over, and add it back to the pan.

Add butter around the edges and let it brown on that side.

Plate the rösti and top with an egg, black pepper, and salt.

For the quick version, wash and peel the potatoes again.

Grate the potatoes and place them in a bowl of water as you go.

Lay a kitchen towel over a colander and place the grated potatoes on it, leaving the water behind.

Squeeze out excess water from the potato shreds and set aside.

Drain the water, leaving the potato starch at the bottom, and add the shredded potatoes on top.

Season with salt, pepper, and nutmeg, and squeeze together instead of mixing gently.

Cook the rösti until translucent around the edges, then flip it using a spatula or the plate trick.

Add butter around the edges and continue cooking until done.

Plate the rösti and serve with ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens