RöstiSwiss Potato Cake
This crisp Swiss potato cake has a deeply golden crust and a tender, softly bound center. It is a humble but beloved dish that works equally well as a side or a light meal.
Prep
20m
Cook
30m
Serves
4
Regional versions
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- Switzerland
- Liechtenstein
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 0.9kgPotato (peeled and coarsely grated)
- 60gUnsalted Butter
- 8gSalt
- 2gBlack Pepper
- 100gOnion (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the grated potato in a towel and squeeze out excess moisture, then combine it with the onion, salt, and black pepper.
- 02
Heat half of the unsalted butter in a large skillet over medium heat until it foams.
- 03
Add the potato mixture and press it into an even round cake.
- 04
Cook slowly until the underside is deeply golden and crisp, adjusting the heat so the pan stays around 180°C (350°F).
- 05
Slide the cake onto a plate, add the remaining unsalted butter to the skillet, then invert the cake back into the pan.
- 06
Cook until the second side is golden and the center is tender, then serve hot.
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