The Spiker 2018 European vacation (and recipe sharing) continues with a “Part 1” visit to Lucerne Switzerland where almost every meal includes Traditional Swiss Rosti!
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The Hills Are Alive!
We left the beautiful beaches of Italy for the incredible mountains and lakes of Switzerland. I have truly never seen a more majestic landscape. We took gondolas up to the top of Mount Pilatus…
…and were rewarded with an unbelievable view!
We hiked through gorges with the most beautiful ice blue rivers…
…where we came upon spectacular bridges, mountainside sculptures and water falls!
And Then We Ate!
The food in Switzerland was better than I expected! In Lucerne we found plenty of amazing restaurants like Garten Haus 1313 where they serve fresh, organic, family style meals that had a fresh take on traditional Swiss food. It was there that we fell in love with rosti.
What is Rosti?
Rosti is similar to American hash browns but rosti is cooked giant pancake style, sort of like a giant potato fritter. Look at that crispy potato goodness!
Crispy Outside, Creamy Inside!
The secret is cooking rosti is cooking the first side covered with a lid or foil until crispy, then carefully turning and cooking the second side without the lid to golden perfection! We can’t get enough of rosti. Thank you Switzerland! Be sure to come back next week for Switzerland Part Two…Paella! Yes, Paella is a Spanish dish…I’ll explain next week.
The Recipe: Traditional Swiss Rosti!
What you need: you will need a good non stick pan, see my favorite choices in safe, non toxic, non stick pans! You will need a food processor or box grater to grate potatoes.
A traditional Swiss Rosti that is Whole 30 compliant! Serve for breakfast lunch or dinner with a side of Brats! NOTE: while I love cast iron because it browns so well, you may want to use a lighter non stick pan for this recipe. At one point you have to flip the potatoes and that can be tricky in a heavy pan.
- 3 tablespoons olive oil butter or ghee, divided
- 6 green onions roots trimmed, sliced (sometimes called spring onions or scallions)
- 1 1/2 pounds russet or Yukon gold potatoes peeled and grated
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Trim and slice green onions, separating 1 tablespoon of greens for garnish
Heat a non stick pan on med-high heat
Add 1tablespoon olive oil, butter or ghee
When pan is hot add all the onions except reserved garnish
Cook for five minutes, stirring frequently
Place onions into large bowl, don't clean pan
Peel, then coaresly grate potatoes using a food processor or box grater
Squeeze potatoes between paper towels to remove excess moisture (you may have to do this 2-3 times)
Add potatoes to bowl with onions, stir, add sea salt and pepper, stir again
Reheat pan on medium heat, adding more olive oil, butter or to coat entire bottom of pan. When pan and oil are very hot (but not smoking) add potato mixture, use spatula to form into a nice disc, pressing on the top to flatten
Cook for ten minutes, covered with lid or foil, and rotating every few minutes to avoid hot spots
Remove lid/foil and cook for 4-5 more minutes or until rosti is nice and golden on bottom
Carefully work a spatula under the edges to loosen rosti, then place a plate over pan and using oven mitts carefully turn pan over so rosti ends up on the plate. If needed add a little more olive oil, butter or ghee to pan and slide rosti cooked side up back into pan
Cook, covered for five more minutes, then uncover and cook for five more minutes or until second side is golden brown. Add more sea salt and pepper if desired. Garnish with remaining inions and serve!
MAY I PLEASE ASK A FAVOR?
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All those pictures look amazing. And this Rosti sounds like something I wanna make for breakfast tomorrow morning!!
I highly recommend it!
What an amazing trip!! And this dish is a must try – YUM!
t really was a fabulous trip! The Swiss have it going on!
Wow, that seems like an awesome trip and looks so beautiful. I’ve never had Rosti, but it sounds really good and very unique.
So good! It’s become a favorite!
I love rosti but never tried making it at home. Looks so delicious!
Switzerland really is chocolate box pretty, isn’t it? I live in Northern Italy so it’s not that far from us and I’ve been many times. And I always eat rosti!!
We were in Italy the week before Switzerland! LOVE!
I first had rosti in Switzerland as well, and was pleasantly surprised. I mean, it’s just potatoes!! Such a beautiful country. Love your photos.
I know…but really good potatoes!
We have been having something similar to this for years that I have made and my mum and grandma but it was called Mock Fish, why that name I don’t know as it didn’t have any fish in it.
As far as I know it was a dish that was made during the 2nd world war in England when a lot of produce was hard to come by and potatoes were plentiful and filling.
The dish we made had beaten egg and a little flour added to hold it together but the basic ingredients is the same, and really you can add jut about any other veggie for extra taste.
I’m pretty sure other countries would have a similar type of dish but with a different name, none the less the holiday itself and the beautiful scenery is enough to take your breath away.
I would guess it’s called mock fish because making the flakey texture resembles the texture of fish when fish was hard to come by??? Just a guess though. And yes, Switzerland is a beautiful country!
Your photos so drew me in–and the recipe–YUM! So tasty looking!
Oh gosh I could eat that whole pan – potatoes and onions are my love language! What a fun trip!
Haha! Me too. I made it i the middle of the day, photographed it and then put it away for dinner later. But I went back at least four times for bites! So good. Thanks rene!
I love potato rosti! So simple and satisfying! Looks like you have a great family vacation, how fun!
Thanks. We had a great time!
That golden crust!!! You’ve got me drooling over here. This looks amazing along with all of those gorgeous photos of your adventures. What an incredible experience you had traveling.
We did, it was a great trip!
You are making me want to go to Switzerland! Also this recipe sounds amazing.Love a good potato dish.
You should go! It’s amazing!
Thank you for sharing your picturesque adventures with us!! Wow, that one aerial shot of flowering mountain side, white cauli clouds and water below is unreal. This recipe is SO exciting too: pure comfort food deliciousness!!!
Yes and such a staple there!
This dish is so nostalgic for me! I grew up in Germany and we used to go to Switzerland all the time. Love love love this!
Aw I am so glad! Food certainly can spark memories!
My family is full of potato fiends. I’m going to have to try this on them! Also, totally jealous you went to Switzerland…. only 18 more years, right? Haha!
I guess that depends on whether or not you have number 7 LOL
How lovely ! Reminds me of hash brown and I cook my keto scallion pancakes in similar fashion too !
Those pictures look amazing! Thanks for bringing this recipe back for us. It looks so delicious!
It looks yummy!!!! All pictures are good and overwhelming.
So jealous of your trip! And you can come to my house and make this potato fritter for me ANY TIME! Crispy potatoes are my love language!
We love them too. Just so dang good!
What a wonderful trip. I just love all your photos. These rostis look so delicious and crispy.
YES! This is the best recipe for rosti that I’ve yet found! Thank you so much!!
Looks like you had an incredible trip! These potatoes look so perfectly crispy and golden!
Vacation is the best way to learn different culture through their food . Such a flavorful recipe !
Just visited Switzerland last week, & had this amazing dish for most of the meals.love the country & its cuisine.
Isn’t it amazing! What a gorgeous country!
I made Rosti tonight, August 1st, to celebrate the Swiss National Holiday. I used your recipe and it turned out delicious-just like the Rosti my relatives served me when I visited them near Lake Locarno, in Ticino, Switzerland. Thank you!!!
Hello Catherine! I am so happy to hear that! Thank you for taking the time to let me know you liked the recipe, I really do appreciate it!
Please tell me what pan you used brand as well, and if you would change anything for electric stove top. I am eager to make this recipe.
That is a 10 inch Calphalon anodized pan. I don’t use an electric cooktop, so I don’t really have any tips there. Hope you enjoy the rosti:)
Isn’t it amazing! What a gorgeous country!
So beautiful! I can’t wait to go back!