Super easy Potato Rosti made with only 3 ingredients: potatoes, butter and salt to create a fantastic side dish. The rosti is golden and crispy on the outside, but beautifully soft on the inside, and it holds perfectly well without adding eggs to the mixture. Whether you enjoy it for breakfast or brunch or as a side for your roast dinner, this is the ultimate potato dish you must try!
Nothing screams comfort food better than a potato dish - the good old potato that can be cooked in thousands of ways without ever getting boring or plain. I could literally survive on potatoes for the rest of my life and never complain once!
And this potato rosti is a game changer if you are looking for a new potato recipe that will knock everyone's socks off! It's cooked to perfection in a frying pan, so no need to heat up a big oven just for that, and it uses only 3 simple ingredients!
What is rosti?
Think of rosti as a giant hash brown that is crispy and golden and delicious. It originates in Switzerland and it's basically a large potato patty made with grated potatoes.
As a homemade dish, it's similar to the Spanish Tortilla de Patatas but minus the eggs, or the British Bubble and Squeak, but instead of leftover potatoes it's made with freshly grated, uncooked potatoes.
It's closest in texture with the British frozen hash browns that we find in supermarkets, which are made with grated potatoes too, but have a small bite size, and are usually served with a full English breakfast.
Ingredients used
- potatoes - I used 3 medium potatoes, any type would do
- butter - melted - you can aso use ghee or clarified butter, which is basically melted butter that had the solid bits removed, but just simple melted butter works just fine
- salt - I used coarse salt, but any kids would do
How to make potato rosti
- Start by peeling and washing the potatoes
- Use a grater to carefully grate the potatoes on the coarse side
- Use your hands to squeeze as much liquid as you can from the grated potatoes
- Add them to a mixing bowl, season with salt, and drizzle over 2 tablespoons of melted butter
- Mix everything well
- Heat up a frying pan on a medium heat
- Add the remaining 2 tablespoons of melted butter, then add the potato mixture and use a spatula to press down well
- Cook for 6 minutes, then place a large plate on top of the frying pan, and carefully tip it over
- Slide the rosti back into the frying pan and fry on that side for a further 6 minutes
Expert tips
Making this potato rosti without a non-stick pan is pretty impossible. You will literally end up with a right mess, so I highly recommend using a good pan that doesn's stick at all.
There is no need to add egg or anything else to the mixture, the butter helps keep the grated potatoes together, and you get a perfectly-shaped patty without any problems.
Do not be temped to increase the heat, as the outside of the rosti will brown too quickly, while the inside still has raw potatoes. At the end of the 12 minutes of cooking on both sides, the potatoes nice and tender and cooked perfectly well.
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Easy Potato Rosti
Ingredients
- 3 medium potatoes
- 4 tablespoon melted butter
- ½ teaspoon coarse salt
Instructions
- Peel and wash the potatoes.
- Use a grater to carefully grate the potatoes on the coarse side.
- With your hands squeeze as much liquid as you can from the grated potatoes.
- Add them to a mixing bowl, season with salt, and drizzle over 2 tablespoons of melted butter.
- Mix everything well.
- Heat up a frying pan on a medium heat.
- Add the remaining 2 tablespoons of melted butter, then add the potato mixture and use a spatula to press down well.
- Cook for 6 minutes, then place a large plate on top of the frying pan, and carefully tip it over.
- Slide the rosti back into the frying pan and fry on that side for a further 6 minutes.
- Serve hot.
Video
Notes
- Making this potato rosti without a non-stick pan is pretty impossible. You will literally end up with a right mess, so I highly recommend using a good pan that doesn's stick at all.
- There is no need to add egg or anything else to the mixture, the butter helps keep the grated potatoes together, and you get a perfectly-shaped patty without any problems.
- Do not be temped to increase the heat, as the outside of the rosti will brown too quickly, while the inside still has raw potatoes. At the end of the 12 minutes of cooking on both sides, the potatoes nice and tender and cooked perfectly well.
Nutrition
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