Go Back
+ servings
A sliced potato rosti on a plate with sour cream, sambal oelek, avocado, onion, and cheese on top.
Print Recipe
5 from 7 votes

Potato Rosti with Gouda and Onion

Potato rosti with gouda or mozzarella cheese and fried onions. 20-minute breakfast, brunch, lunch, or dinner. Easy to scale up and make for more people.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Swiss Inspired
Servings: 1
Calories: 538kcal

Ingredients

Rosti

  • 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

Yogurt Dip

  • ¼ cup Greek yogurt
  • 1 teaspoon sambal oelek
  • 1 squeeze lime juice

Instructions

Yogurt Dip

  • Mix all ingredients for the dip in a small bowl and set side.

Rosti

  • 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.

Video

Notes

Potatoes: This recipe is made for one so I use one potato - use a smaller one for a flatter crispier overall texture and use a bigger one for a thicker rosti with a soft interior. It all depends on the texture you want!
Substitutions:
  • mozzarella: I've used both mozzarella and gouda in this recipe and both are great. Try cheddar, pepper jack, or Monterrey jack.
  • potato: if you don't have russet or red potatoes on hand, try Yukon gold.
Tips:
  • squeeze the potatoes: squeezing the potatoes gets a lot of water out so that they can cook up crispier. Don't skip this step.
  • flavor: feel free to use different fresh herbs or add spices to the mixture. Try adding green onions or shallots. Try adding some grated carrots to the potato.
  • fat: frying the rosti in oil helps the outside gain a satisfying crispiness.
  • topping: you can serve these topped with a fried egg or just with some sour cream and salsa on the side for dipping.

Nutrition

Calories: 538kcal | Carbohydrates: 52g | Protein: 24g | Fat: 26g | Fiber: 6g | Sugar: 7g | Calcium: 294mg | Iron: 4mg