Crispy Swiss Potato Rösti Recipe — Golden Hash Brown Style

This Potato Rosti recipe is incredibly easy and very tasty. It’s a perfect side for breakfast or dinner, requires only 3 ingredients, and is ready in about 20 minutes.

Recipe Difficulty – Very Easy

Why this recipe works

This simple potato rösti is a versatile, crowd-pleasing side. It pairs well with meat, salads, roasted vegetables or makes a satisfying standalone snack. The dish originates from Switzerland and is similar to hashbrowns, but typically thicker — resulting in a crisp exterior and a soft interior.

Ingredients to make Potato Rosti

1. Waxy potatoes – Yukon Gold or other waxy types give a creamier texture and hold together well. If using floury potatoes expect a slightly fluffier interior.
2. Butter – for frying and flavour. Use dairy-free butter or oil if preferred.
3. Salt and black pepper – to taste.

See the recipe card below for exact quantities.

Substitutions

• Potatoes: Floury potatoes work fine; they yield a fluffier inside while waxy potatoes crisp more.
• Butter: Replace with oil or ghee if you prefer.
• Seasonings: Try garlic powder, onion powder, smoked paprika or your favourite spice blend instead of plain salt and pepper.

Variations

• Spicy: Add chilli flakes or a drizzle of hot oil.
• Deluxe: Top with sour cream, guacamole, salsa, fresh herbs or a fried egg.
• Kid friendly: Serve with melted cheese and ketchup or a dipping sauce.

How to make Potato Rosti

Step 1: Wash and peel the potatoes.

Step 2: Grate the potatoes, place them in a muslin cloth or clean kitchen towel and squeeze out excess moisture. Season with salt and pepper.

Step 3: Melt butter in a skillet over medium-high heat. Add one tablespoon of the melted butter to the grated potatoes and mix with clean hands.

Step 4: Shape the potato mixture into four rostis, about ½ inch thick. Avoid making them thicker so they cook through evenly.

Step 5: Cook the rostis in the skillet with the remaining butter for about 5 minutes per side, until golden and crisp. Drain briefly on paper towel to remove excess butter.

Hint: You can also make one large pancake-style rosti in the pan and cut it into portions after cooking — it may need a little longer to cook through.

What to serve with Potato Rosti

• Tenderstem broccoli
• Rocket salad
• Garlic or beetroot hummus
• Roasted aubergine salad
• Poached or fried eggs
• Chicken satay salad or other grilled proteins

Leftovers

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave, air fryer or on the stove for best texture.

Recipe FAQs

More Potato recipes

• Bombay Aloo
• Air Fryer Chips
• Air Fryer Jacket Potato
• Hasselback Potatoes
• Hearty Potato Stew
• Leek and Potato Soup
• Parmentier Potatoes
• Potato Cakes
• Smashed Potatoes
• Air Fryer Roast Potatoes
• Boulangere Potatoes

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