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Traditional Swiss Rosti!

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.

Course Side Dish
Cuisine Swiss
Keyword cast iron, easy side dish recipe, Whole30 recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

  • 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

Instructions

  1. Trim and slice green onions, separating 1 tablespoon of greens for garnish
  2. Heat a non stick pan on med-high heat
  3. Add 1tablespoon olive oil, butter or ghee
  4. When pan is hot add all the onions except reserved garnish
  5. Cook for five minutes, stirring frequently
  6. Place onions into large bowl, don't clean pan
  7. Peel, then coaresly grate potatoes using a food processor or box grater
  8. Squeeze potatoes between paper towels to remove excess moisture (you may have to do this 2-3 times)
  9. Add potatoes to bowl with onions, stir, add sea salt and pepper, stir again
  10. 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
  11. Cook for ten minutes, covered with lid or foil, and rotating every few minutes to avoid hot spots
  12. Remove lid/foil and cook for 4-5 more minutes or until rosti is nice and golden on bottom
  13. 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
  14. 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!