Cheesy Potato Rosti | Whether you want a savory breakfast option, a satisfying brunch, or a delightful side dish for dinner, this potato rosti (or rösti) with Mozzarella or Gouda and fried onions won't disappoint.
With a simple ingredients list and quick cook time, a cheesy rosti is easy to make for any meal. Make one big rosti or a bunch of small ones!
I can't wait to show you how to make the best crispy and cheesy potato rosti from scratch in this blog post.
This simple dish makes for a great breakfast or weeknight dinner, with so many possibilities to customize it and make it exactly as you want.
What is a rosti?
A rosti is a savory Swiss dish that combines mainly grated potatoes that are cooked in a frying pan in a large pancake shape.
What is rosti made of?
Rosti are made of grated potatoes which are compressed together into a large pancake shape.
For my homemade rosti I add egg and flour, which is not typically used in a traditional rösti recipe but is common in latkes. I like the texture. I also add grated cheese and fried onion for extra flavor.
What is the difference between rosti and hashbrowns?
Both rosti and hashbrowns are made with grated potato but rosti is made with compressed potatoes and hashbrowns are usually cooked loose.
See the recipe card for exact amounts.
- Grate the potatoes. I use the large holes on a box grater.
- Squeeze water out of the potatoes and then add them to a mixing bowl.
- Add the egg, flour, cheese, parsley, salt, and pepper.
- Mix well. The mixture will be thick and shouldn't be wet.
- Fry the onions over medium heat in a splash of oil. Cook until browned and then spread them out.
- Add the potato on top of the onions and spread it out to the edges of the pan. This is an 8-inch pan.
- Cook the rosti for about 5 minutes on the first side. Lift the edge to make sure it's cooked and browned. It shouldn't stick at all. Carefully flip it. It should stay together because it's fairly thin.
- Cook for another 5-6 minutes on the second side until it's also golden brown and crispy. Remove from the heat.
How to Serve a Rosti
To serve the rosti whole, place it on a plate. Garnish with fresh herbs, avocado, extra cheese, and onions. You can top with a fried egg, or just serve with dollops of yogurt dip on top.
To serve the rosti in smaller pieces, place the cooked rosti on a cutting board and using a large knife, cut it into 6 pizza like slices. Stack them on a plate and serve with avocado slices, grated cheese, fresh herbs, pickled red onions, a fried or poached egg, and the spicy yogurt dip on the side.
Tips for Making a Crispy Rosti
What to Serve With a Cheesy Potato Rosti
If you're serving this for breakfast try my Breakfast Salad on the side. Learn how to poach an egg in that blog post!
Love potatoes for breakfast? Try my sweet potato skillet!
Try my Zucchini and Corn Fritters for something similar.
These rosti are best served fresh but leftovers would keep in the fridge for a few days. Try reheating in a frying pan or an air fryer.
Yes, you can use other potatoes in this rosti recipe. Russet potatoes are typically used in this recipe due to their starch content which helps achieve crispiness and helps prevent them from becoming soft and mushy when cooked.
To prevent the rosti from falling apart while cooking, make sure to squeeze out a good amount of water from the grated potato and mix it well with the egg and flour, which helps bind it together.
Potato Rosti with Gouda and Onion
- ¼ cup diced red onion
- 1 medium potato (shredded, I use Russet or Red)
- ¼ cup shredded cheese (I like Gouda or Mozzarella)
- 1-2 tablespoons all-purpose flour
- 1 large egg
- ¼ cup chopped parsley (loosely packed)
- salt and pepper (to taste)
- 1 tablespoon cooking oil (for frying)
- ¼ cup Greek yogurt
- 1 teaspoon sambal oelek
- 1 squeeze lime juice
- Mix all ingredients for the dip in a small bowl and set side.
- Add oil to a cast iron or non-stick frying pan and heat over medium.
- Fry the onions for a few minutes until browned
- Grate the potatoes and squeeze most of the water out.
- In a small mixing bowl, mix together the grated potato and grated cheese. Add the egg, flour, parsley, salt, and pepper. Mix well.
- Using a spatula, scoop the mixture into the pan, on top of the onions, flattening it until it covers the entire bottom of the pan.
- Cook for 4-5 minutes on each side, until golden brown, crispy outside, and cooked through.
- Garnish with fresh parsley and serve with yogurt dip on the side.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on February 17, 2017.
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A photo from the original post in 2017.