Best 5 Brunch Rosti Recipes

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Have you ever heard of a rosti? It's a delectable Swiss potato pancake typically served as a main course or a hearty breakfast. Made from finely grated potatoes, a rosti is crispy on the outside and soft and fluffy on the inside. Originating in the canton of Bern, this dish has become a staple of Swiss cuisine and a popular brunch option worldwide.

This article presents a collection of six unique rosti recipes that cater to diverse preferences and dietary needs. From the classic Swiss rosti to a vegetarian version featuring zucchini and bell peppers, to a gluten-free option using almond flour, this article has something for everyone. And if you're seeking a rosti with a twist, try the innovative bacon and cheese-stuffed rosti or the flavorful salmon and spinach rosti. Additionally, we've included a sweet rosti recipe with apples and cinnamon for those with a sweet tooth. With step-by-step instructions and helpful tips, these recipes will guide you in creating a delicious and satisfying rosti experience.

Check out the recipes below so you can choose the best recipe for yourself!

BRUNCH ROSTI



Brunch rosti image

This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 9

300g Maris Piper potatoes, grated
4 tbsp olive oil
1 sprig thyme, leaves picked
1 garlic clove, crushed
2 portobello mushrooms, stalks removed
1 beef tomato, halved
100g baby spinach
a grating of nutmeg
2 tbsp Hellmann's Vegan Baconnaise

Steps:

  • Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.
  • Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.
  • Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.
  • Put the rosti onto two plates. Top each with a little of the spinach, then the Hellmann's Vegan Baconnaise, mushroom and tomato, finishing with the remaining spinach.

Nutrition Facts : Calories 477 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CHEESE ROSTI



Cheese Rosti image

This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!

Provided by Bob

Categories     World Cuisine Recipes     European     Swiss

Time 35m

Yield 6

Number Of Ingredients 6

6 large potatoes
6 tablespoons butter
8 ounces Swiss cheese, grated
salt to taste
ground black pepper to taste
2 tablespoons hot water

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
  • Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g

RöSTI



Rösti image

Adapted from the Favorite Recipes from Europe, published by Marshall Cavendish, the classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.

Provided by TasteAtlas

Categories     Side Dish

Yield 4 servings

Number Of Ingredients 4

4 large potatoes, waxy and starchy
2 tbsp lard or butter
2 tbsp vegetable oil
salt, to taste

Steps:

  • Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
  • Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
  • When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

ROSTI



Rosti image

Provided by Food Network

Categories     side-dish

Time P1DT50m

Yield 2 rosti (8 servings)

Number Of Ingredients 8

6 large russet potatoes
4 tablespoons salt
4 tablespoons clarified butter or olive oil
2 tablespoons unsalted butter
1 leek, split and sliced
4 slices bacon, cooked and crumbled
4 ounces Gruyere cheese, grated
Salt and pepper

Steps:

  • Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
  • The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
  • For the first Rosti:
  • Preheat the oven to 200 degrees F.
  • Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
  • For the second Rosti:
  • Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

CELERIAC AND POTATO ROSTI BRUNCH



Celeriac and Potato Rosti Brunch image

Make and share this Celeriac and Potato Rosti Brunch recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces potatoes, unpeeled
6 ounces celeriac, unpeeled
a little lemon juice
3 ounces gruyere cheese, grated
4 teaspoons olive oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
1 pinch cayenne pepper
salt
fresh ground pepper
2 large eggs

Steps:

  • Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
  • Cook for 8 minutes.
  • Drain, cool for 10 minutes, then peel the celeriac.
  • Grate the celeriac and potatoes into a bowl.
  • Add the cheese, oil, herbs and seasonings.
  • Set the oven to fairly hot, 200c/400f.
  • Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
  • bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
  • Serve immediately.

Nutrition Facts : Calories 453.2, Fat 28.1, SaturatedFat 10.9, Cholesterol 258.3, Sodium 306.1, Carbohydrate 28.5, Fiber 4.2, Sugar 2.8, Protein 22.6

Tips:

  • Use the right potatoes. Yukon Gold or russet potatoes are best for rösti, as they hold their shape well when grated.
  • Grate the potatoes finely. This will help them to cook evenly.
  • Squeeze out the excess water from the potatoes. This will help the rösti to be crispy.
  • Use a nonstick skillet. This will help the rösti to cook evenly and prevent it from sticking.
  • Cook the rösti over medium heat. This will help it to cook through without burning.
  • Flip the rösti carefully. Use a spatula to gently flip the rösti so that it doesn't break.
  • Serve the rösti hot. Rösti is best enjoyed immediately after it is cooked.

Conclusion:

Rösti is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of toppings. Whether you like it simple or loaded with your favorite ingredients, rösti is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give rösti a try. You won't be disappointed!

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