Updated date:

Swiss Potato Rosti With a Cheesy Twist

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Potato Rosti With Cheese

Potato Rosti With Cheese

A Quick and Easy Breakfast

Hailing from Switzerland, potato rosti has become a popular breakfast all over the world. Traditionally, the recipe does not contain cheese, but I think cheese is an excellent addition. Making cheese potato rosti took me about 35 minutes.

Potatoes are naturally gluten-free and packed with potassium, fiber, antioxidants, fiber, and magnesium. It is also low-calorie and contains no fat, sodium, or cholesterol.

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

2 servings

Ingredients

  • 3 or 4 potatoes, washed, peeled, and grated
  • 1/4 cup cheese, grated
  • 2 onions, finely chopped
  • 1 teaspoon red chili flakes (increase if you prefer spicy)
  • 1/2 teaspoon pepper powder
  • 1 teaspoon Italian mixed herbs (or dried oregano)
  • 3-4 teaspoons butter
  • 3/4 teaspoon salt, or to taste

Instructions

  1. Wash peel, and grate the potatoes. Rinse the grated potato with water to remove the sticky substance. Squeeze out the water and discard the water.
  2. Add the potato gratings to a mixing bowl. Add the chili flakes, pepper powder, Italian mixed herbs, and salt. Mix well. Set aside.
  3. Add butter to a deep-bottomed pan and heat it. Add chopped onions and saute over medium heat for 1 minute. Reduce the heat to the minimum.
  4. Evenly spread half of the grated cheese over the onions. Evenly spread half of the potato mixture on top.
  5. Spread the remaining cheese to make the second layer of cheese. Finally, spread the remaining potato mixture evenly on top. Press it down a little. Add some butter on the edges.
  6. Cover the pan and cook for about 15 minutes. Check whether the edges are becoming brownish. Increase the heat if the cooking process is too slow.
  7. Once the edges become brown, run the spatula around the edges and try to see whether the bottom side has become brown. If yes, flip it over.
  8. Cook until the other side becomes brown and crispy. Turn off the heat.
  9. Run the spatula around and place a plate on the top. Invert the pan to turn out the potato rosti on the plate.
  10. Cut the rosti into slices and serve hot with any desired condiments (e.g., tomato sauce or hot sauce). Enjoy!

Photo Guide

Potatoes

Potatoes

Step one: Wash, peel, and grate the potatoes. Rinse with water to remove the sticky substance. Squeeze the gratings to remove excess water.

Step one: Wash, peel, and grate the potatoes. Rinse with water to remove the sticky substance. Squeeze the gratings to remove excess water.

Step two: Add the potato gratings to a mixing bowl. Add Italian mixed herbs, red chili flakes, pepper powder, and salt. Mix well.

Step two: Add the potato gratings to a mixing bowl. Add Italian mixed herbs, red chili flakes, pepper powder, and salt. Mix well.

Step three: Add butter to a deep-bottomed pan. Saute chopped onions for 1 minute.

Step three: Add butter to a deep-bottomed pan. Saute chopped onions for 1 minute.

potato-rosti-recipe
Step four: Uniformly spread half of the grated cheese over the onions. Spread half of the potato mixture on top Now spread the remaining cheese. Finally, spread the remaining potato.

Step four: Uniformly spread half of the grated cheese over the onions. Spread half of the potato mixture on top Now spread the remaining cheese. Finally, spread the remaining potato.

Gently press it down to make it a single unit.

Gently press it down to make it a single unit.

Cover the pan and cook over low heat for about 15 minutes. Otherwise, it may burn in the bottom.

Cover the pan and cook over low heat for about 15 minutes. Otherwise, it may burn in the bottom.

After 15 minutes, check whether the edges have become crispy and brownish. Also, the surface should appear dry. If not, increase the flame a little bit and cook until the edges become brownish. Once done, flip it over.

After 15 minutes, check whether the edges have become crispy and brownish. Also, the surface should appear dry. If not, increase the flame a little bit and cook until the edges become brownish. Once done, flip it over.

Step five: Cook until the other side also becomes crispy and brown. Turn off heat. Place a plate on the pan to cover it completely and invert the pan. You will get a yummy cheesy potato rosti. Enjoy it hot with some hot sauce on the side.

Step five: Cook until the other side also becomes crispy and brown. Turn off heat. Place a plate on the pan to cover it completely and invert the pan. You will get a yummy cheesy potato rosti. Enjoy it hot with some hot sauce on the side.

Comments

ShailaSheshadri (author) from Bengaluru on June 02, 2020:

Thanks, Linda Crampton. Yeah. This recipe has a good combination of potatoes, cheese, and spices.

Linda Crampton from British Columbia, Canada on June 01, 2020:

I love the combination of cheese and potatoes. Onions, herbs, and spices would be great additions. Your recipe sounds very tasty.

ShailaSheshadri (author) from Bengaluru on June 01, 2020:

Hi, Umesh Chandra Bhatt, thanks for visiting the hub. Please try this recipe!

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on June 01, 2020:

This looks delicious. Would try.