Best 4 Rösti Potatoes With Peppers And Onions Recipes

Calling all potato lovers! Discover the delightful Rösti Potatoes with Peppers and Onions, a culinary journey that promises a harmonious blend of flavors and textures. Originating in Switzerland, Rösti is a delectable dish crafted from grated potatoes, skillfully pan-fried until golden and crisp. This recipe elevates the classic Rösti by incorporating a vibrant medley of colorful peppers and aromatic onions, creating a symphony of flavors that will tantalize your taste buds. But that's not all; this versatile dish offers unique variations to cater to every palate. From the traditional simplicity of Basic Rösti to the indulgent richness of Rösti with Cheese and Bacon, and the tantalizing spice of Mexican Rösti, this article presents a culinary adventure that will satisfy your cravings for hearty and comforting potato dishes. So, prepare to embark on a culinary expedition as we explore the delightful world of Rösti Potatoes with Peppers and Onions, along with its delectable variations.

Here are our top 4 tried and tested recipes!

RöSTI POTATOES WITH PEPPERS AND ONIONS

Rösti Potatoes with Peppers and Onions image

Enjoy this Swiss-style side dish - rösti potatoes cooked with cheese and veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon margarine or butter
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 (1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 oz. (1/2 cup) shredded Swiss cheese

Steps:

Melt margarine in 12-inch nonstick skillet over medium heat. Add onion and bell pepper; cook and stir 2 minutes.
Add potatoes. Sprinkle with seasoned salt and pepper; mix well. Spread mixture evenly and firmly in skillet. Cover; cook over medium heat for 6 to 8 minutes or until golden brown on bottom.
Stir potatoes; press evenly and firmly in skillet. Cover; cook an additional 4 to 6 minutes or until golden brown on bottom. Stir again if necessary. Cook until potatoes are cooked and mostly golden brown. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g

ROASTED POTATOES WITH BELL PEPPERS AND ONIONS

Roasted Potatoes with Bell Peppers and Onions image

This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

4 to 5 large potatoes, preferably red-skinned or Yukon gold
2 medium red or green bell peppers or 1 of each, cut into thick strips
1 large onion, halved and sliced
2 tablespoons light olive oil
1/2 teaspoon salt-free herb-and-spice seasoning mix, optional
Salt and freshly ground pepper to taste

Steps:

Preheat the oven to 425°F.
Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
Calories: 182
Total Fat: 6g
Protein: 2g
Carbohydrate: 31g
Cholesterol: 0mg
Sodium: 9mg

POTATOES AND PEPPERS

Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

RöSTI (SWISS POTATO CAKE WITH ONION)

Rösti (Swiss Potato Cake With Onion) image

In Zurich, a German-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate. Special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From Gourmet Magazine.

Provided by Sandi From CA

Categories Potato

Time 11h45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs large yellow-fleshed potatoes such as yukon gold potatoes
1 medium onion
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted butter
2 tablespoons vegetable oil

Steps:

Put oven rack in middle position and preheat oven to 375°F.
Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
Cook until underside is golden brown, about 5 minutes.
Transfer to a cutting board and cut into 6 wedges.

Nutrition Facts : Calories 214.6, Fat 12.3, SaturatedFat 5.5, Cholesterol 20.3, Sodium 296.9, Carbohydrate 24.8, Fiber 2.3, Sugar 1.8, Protein 2.4

Tips for Making Rösti Potatoes with Peppers and Onions

Use a large, heavy skillet to cook the potatoes. This will help them to cook evenly and prevent them from sticking.
Shred the potatoes using the large holes of a box grater. This will create long, thin strips that will cook quickly and evenly.
Squeeze the shredded potatoes in a colander to remove excess moisture. This will help them to brown and crisp up in the skillet.
Season the potatoes with salt and pepper before cooking. This will help to enhance their flavor.
Cook the potatoes over medium-high heat until they are golden brown and crispy. Be sure to stir them occasionally so that they cook evenly.
Add the peppers and onions to the skillet and cook until they are softened. This will add flavor and color to the dish.
Serve the rösti potatoes with your favorite dipping sauce. Some popular choices include ketchup, mayonnaise, or sour cream.

Conclusion

Rösti potatoes are a delicious and versatile dish that can be served as a main course or a side dish. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect rösti potatoes every time.