We love potatoes in all types of forms. So potatoes for breakfast sounds like a great idea! This recipe for crispy potato rösti can be served on its own with your favorite dipping sauce, or make it a complete breakfast meal by adding a fried egg and bacon. In fact, this easy Swiss recipe will be perfect for breakfast, brunch, or a side dish.
Unlike Latkes, which have a thicker texture, potato rösti is thin with a crispy texture. They’re quick to make too. You simply mix together grated potato, eggs, and the seasonings, and fry in hot oil until crispy! If you love these potatoes, you’ll love this potato rösti recipe!
Potato Rosti vs Hashbrowns vs Latkes
They might look and taste similar, but there are slight differences between potato rösti, hashbrowns, and latkes.
Hashbrowns are probably the most popular in the US as a breakfast item. They consist of shredded (or sometimes diced) potatoes which are fried until golden. The texture is somewhat loose, with visible ‘potato shreds’.
Potato rösti is similar to a hashbrown, but instead of a loose texture, potato rösti is tightly packed into a pancake form and then fried until crispy. In Switzerland, it’s often served with a fried egg on top.
Here’s a super easy and tasty recipe for crispy potato rösti — golden on the outside, soft inside, and perfect as a snack, side dish, or even breakfast.
Crispy Potato Rösti Recipe
Ingredients:
- 4 medium potatoes (about 600 g) – starchy type (Yukon Gold, Russet, or similar)
- 1 small onion (optional, for extra flavor)
- 2–3 tbsp vegetable oil or clarified butter (ghee)
- 1 tsp salt
- ½ tsp black pepper
- Fresh herbs (parsley, chives, or thyme – optional)
Instructions:
- Prepare the potatoes
- Peel the potatoes and grate them coarsely (use a box grater or food processor).
- If using onion, grate it as well.
- Remove excess moisture
- Place the grated potatoes in a clean kitchen towel or cheesecloth.
- Squeeze out as much liquid as possible — this step is key for crispiness.
- Season
- Transfer to a bowl, add salt, pepper, and optional herbs. Mix well.
- Cook the rösti
- Heat oil or clarified butter in a nonstick skillet over medium heat.
- Add the grated potato mixture, spreading it evenly across the pan.
- Press down gently with a spatula to form a compact pancake.
- Fry until golden
- Cook for about 8–10 minutes on one side, until golden brown and crisp.
- Carefully flip (you can slide it onto a plate, flip, and return to pan if needed).
- Cook another 8–10 minutes until the second side is golden and cooked through.
- Serve
- Slide onto a cutting board, cut into wedges, and serve hot.
✨ Tips for the crispiest rösti:
- Don’t skip squeezing out the water from the potatoes.
- Use clarified butter (ghee) for a richer flavor and better browning.
- You can make mini rösti by frying small spoonfuls individually — easier to flip and super crunchy.
