Swiss Rösti with Onion and Fried Eggs

Ingredients

• 1 kg Potatoes (starchy potatoes such as Ager or Russet, peeled and grated)
• 1 medium White Onion (thinly sliced)
• 250 g Unsalted Butter (used to clarify and for cooking; clarify by melting then separating milk solids)
• 1 tsp Salt (kosher or sea salt, generous seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 2 large Eggs (fried and served on top)
• 1 tbsp Neutral Oil (optional, can be omitted if using enough clarified butter)

Instructions

1. Peel and Grate Potatoes

   Peel the potatoes, then grate them using a food processor with the grating attachment or a box grater into a large bowl.

   Time: PT10M

2. Remove Excess Moisture

   Transfer the grated potatoes onto a clean kitchen towel or cheesecloth, fold over, and squeeze firmly to extract as much water as possible.

   Time: PT5M

3. Slice Onion

   Thinly slice the white onion into half‑moon strips.

   Time: PT2M

4. Clarify Butter

   Place the butter in a microwave‑safe bowl, microwave for about 1 minute, then let it sit. The milk solids will sink; pour off the clear golden butter (clarified butter).

   Time: PT5M

5. Season Potatoes

   Return the squeezed potatoes to the bowl, add salt and pepper, and toss to coat evenly.

   Time: PT2M

6. Heat Pan with Butter

   Add about 2 tbsp of clarified butter (plus a splash of neutral oil if desired) to the skillet and heat over medium heat until shimmering.

   Time: PT3M

7. Form the Rösti Base

   Spoon half of the seasoned potatoes into the pan, spreading them into an even circle. Press the edges down firmly with the fish slice.

   Time: PT5M

8. Add Onion Center and Top Layer

   Scatter the sliced onion across the center of the potato layer, drizzle a little more clarified butter over the onion, then top with the remaining potatoes, smoothing the surface.

   Time: PT5M

9. Cook First Side

   Let the rosti cook, occasionally nudging the edges with the fish slice, for 8‑10 minutes until the bottom is deep golden and the sides start to crisp. Add a few extra pats of clarified butter around the perimeter as needed.

   Time: PT10M

   Temperature: medium heat

10. Flip the Rösti

    Carefully slide a large plate over the rosti, invert it onto the plate, then slide it back into the pan, seam side down. Press gently to re‑compact.

    Time: PT2M

11. Cook Second Side

    Cook the flipped side for another 8‑10 minutes, adding more butter around the edges if needed.

    Time: PT10M

    Temperature: medium heat

12. Finish Low‑Heat Cooking

    Reduce the heat to low and continue cooking for an additional 15 minutes, allowing the interior to set and become cake‑like while the exterior stays crisp.

    Time: PT15M

    Temperature: low heat

13. Rest the Rösti

    Transfer the finished rosti onto a cooling rack for 2 minutes to let excess butter drip off.

    Time: PT2M

14. Fry Eggs

    In the same pan, add a little more clarified butter if needed and fry two eggs to your liking (sunny‑side‑up works best).

    Time: PT5M

    Temperature: medium heat

15. Plate and Serve

    Place the rosti on a serving plate, top with the fried eggs, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: Russet potatoes
• Instead of White Onion: Yellow onion
• Instead of Unsalted Butter: Ghee
• Instead of Salt: Table salt
• Instead of Black Pepper: White pepper
• Instead of Eggs: Poached eggs
• Instead of Neutral Oil: vegetable oil, canola oil

Equipment Needed

• Food Processor with Grating Attachment or Box Grater
• Clean Kitchen Towel or Cheesecloth
• Large Non‑Stick Skillet or Cast‑Iron Pan
• Fish Slice (spatula)
• Bowl for Clarifying Butter
• Cooling Rack (optional)
• Plate for Serving

Critical Steps — Do Not Skip

• Squeezing out excess moisture from the grated potatoes
• Forming a compact rosti shape with the fish slice
• Flipping the rosti without breaking it
• Using clarified butter to avoid burnt milk solids

Chef Tips from the Video

• A fish slice (metal spatula) gives the rosti a clean, rounded edge.
• If you like extra flavor, add a pinch of smoked paprika or fresh herbs to the potato mixture.
• For an even crisper crust, finish the rosti under a broiler for 1‑2 minutes after the low‑heat stage.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat in a skillet to restore crispness.

Freezer: Not recommended; texture becomes soggy after thawing.

Room temperature: Do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Grate and squeeze the potatoes a few hours ahead; keep them in a bowl covered with a damp cloth in the fridge.
• Clarify butter in advance and store the clear butter in a sealed jar in the refrigerator.