Preparation time approximately 50 minutes – Serves 2-3 as a main course, or 4 as a side dish


  • 1 kg waxy potatoes
  • 1 teaspoon salt
  • Clarified butter


  • Boil potatoes in their skins the previous day, then peeled…..
  • Grate coarsely into a bowl
  • Season with salt
  • Heat clarified butter heat in a frying pan.
  • Add potatoes, cook for approximately 5 minus, turning occasionally.
  • Press into a flatfish cake shape with a fish slice or spatula, then leave to cook undisturbed over medium heat for approximately 15 minutes.
  • Lay a flat plate upside down over the frying pan and flip the rosti over onto the plate.
  • Add a little more clarified butter to the pan and slide the rosti back in. Finish cooking the underside for approximately 15 minutes.


  • Slowly sweat 1 onion, chopped or sliced into thin strips, in the butter, before adding potatoes and cooking as above.
  • Fry 100 g diced bacon until crispy, before adding potatoes and cooking as above
  • Top rosti with fried eggs… this is delicious!!

Per Person: 2 g fat, 5 g protein, 43 g carbohydrates, 208 calories – recipe & photo from The Swiss Cookbook by Betty Bossi