Spring Veggie Rosti

Most cuisines in the world have a dish similar to this one  – Americans call them hash browns, and Jewish cooks call them latkes, but the Swiss really take the prize with their rosti by adding their delicious salty, flavorful Gryuere cheese and a little green onion. Gruyere is a spendy cheese, so I cut the amount to 2 ounces and froze the rest of the 8 ounce block I had. This turned out to be serendipitous – the small amount of cheese still added tons of flavor, but wasn’t so oily as if I had added the whole block!

This superb potato dish is a bit tricky to get just right. There are two secrets to cooking a good rosti: be sure to squeeze as much water as humanly possible from the grated potatoes to ensure a crispy outside and fluffy inside, and be patient and attentive to create just the right crunchiness on both sides of the rosti.


1 pound russet potatoes, peeled
1 tablespoon salt
2 ounces grated Gruyere cheese
1 bunch green onions, thinly sliced, tops included
A handful of frozen peas
1/2 red bell pepper, diced
2 tablespoons all purpose flour
2 tablespoons unsalted butter

Grate the potatoes on the large holes of a box grater. Rinse grated potatoes well in cold water and place in a bowl and toss with salt. Let stand 5 minutes. Rinse again and spread on a kitchen towel. Place another towel on top and then press with hands, removing as much water as possible. Toss potatoes with cheese, all vegetables and flour.

Heat a large heavy bottomed skillet (such as cast iron) to medium high heat. Add butter and let melt, coating bottom of pan. Add potato mixture evenly on bottom of pan, spreading to form about 1/2 inch layer. Immediately reduce heat to low.

Cook for 8 to 10 minutes, until bottom is becoming golden brown and crispy on bottom and top is looking opaque. Slide entire contents of pan out onto a cutting board, keeping entire disc intact. Carefully flip disc over with a large spatula, facing down in pan. Cook other side for another 5 to 8 minutes, until golden brown and crispy on bottom.

Serve immediately in wedges with a dollop of sour cream if desired.

— posted by Donna

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