German (or Swiss) “Hash” Potatoes and Eggs
Rösti is a German/Swiss traditional “hash” potato dish. The secret to making this is to squeeze out as much of the moisture from grated potatoes as you can. With this version, shredded onion was added, then cooked until golden brown. Once cooked, add fresh eggs on top for a hearty breakfast. Rösti are a delicious side dish for any kind of meal, including dinner.
Eggs and Potatoes. That’s a hearty breakfast! For the last few Sundays, my “Best Pancakes” have been requested. They really are good, but sometimes some protein with carbs sounds great. It must be the Bavarian in me, but I’m a potato lover.
I haven’t made Rösti in quite a while. They really are similar to American-Style hash browns, and they are quite easy to make. You can hand grate the potatoes, or use your food processor blade.
A food processor is what worked best for me.
Since I was cooking for two, I used three Yukon Gold Potatoes. Not having to peel potatoes is a shortcut that I’ll take, any chance I can get.
Here’s where the rubber meets the road. Potatoes have a lot of moisture in them. If you’ve ever tried to make homemade hash browns, and they turned out gummy… you can avoid that problem by squeezing the excess water from grated potatoes. If you own a potato ricer, the job is done very easily. Otherwise, you need to use a cheese cloth (or tea towel) and a lot of elbow grease. Look at all that water!
Rösti – German (or Swiss) “Hash” Potatoes and Eggs
Equipment
- Box grater or food processor with a shredding blade
- potato ricer or clean dish cloth to squeeze out excess water
Ingredients
- 6 Yukon Gold Potatoes grated
- 1 onion finely grated
- 1-2 Tbsp olive oil
- 1 pat unsalted butter
- salt & pepper to taste
Instructions
- Wash potatoes (I don't peel them, unless you are using Russets) and grate
- Squeeze out as much moisture as you can (to avoid gummy potatoes).
- Add grated onion (if using)
- Add olive oil, pepper and go easy on adding salt (you can always add more).
- Toss to combine.
- Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor).
- Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down).
- Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes.
- If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve.
- Otherwise, you can cook eggs separately and serve.
I haven't seen this recipe before. It looks like a great breakfast. The family here would love it!
I love rosti – my favorite way to eat it is with smoked salmon and creme fraiche. Yum.
One of my favorite breakfasts, Debby. I love the crispy crust of the potatoes with the creaminess of the eggs. Great meal any time of day.
Ooooh, Teresa. That sounds wonderful! Thanks for the great idea.
Yet another dish you make that my Daddy-o would die for! He still wants consideration for Husband #2.
Debby, Those eggs were so beautifully cooked. Thank you for mentioning the ricer. I have only used mine once. I have to get it out and make those crispy potatoes.
Love your idea to make the eggs right on top.
I've never had a rosti before but given how much I UTTERLY ADORE hash browns…I'm pretty sure it would be an instant breakfast favorite.
Debby – Your eggs and potatoes are cooked to perfection. All that's missing is my plate..ha ha:)
Just came back because I just saw your comment on the basil potato puree. I served mine with some bruschetta chicken, but like you have been thinking of other things to serve it with.
This is exactly what I've been craving all weekend! Potatoes and eggs…all anyone really needs (besides chocolate and lemon, of course.) 😀
Scrumptious photos!
Even though we are British Rosti potatoes were a staple growing up. To me they are still my favourite comfort food!
Thank you for your BEAUTIFUL and delicious blog! I can't wait to try the new recipe.
Thanks, Debby. This looks interesting and yummy. I also found the recipe card/print feature interesting. Do you have to input the recipe again at Key Ingredient?
~Lois
Very nice execution…I love the first photo!
Those eggs…OH! those eggs!! The most gorgeous eggs I"ve ever seen!!! This dish sounds so good and from the directions kinda easy. Thanks for the ricer tip-will definitely be making this for supper. It is so good to have your e-mails back!!!!!
always trying to please the men in our lives… haha they're so worth it though. 🙂
Wow … you would put any diner version of this dish to shame … yours looks so pretty! The men in your life are lucky sons of guns, I hope they know that 😉
Lovely. I know my potato loving husband would go crazy for this. I have seen rosti recipes before, but haven't made one yet. I'm thinking this would make a perfect Friday night supper.
I live in Switzerland, so I eat a lot of rösti in the winter… your pics made me hungry!
Debby, this rocks. I am an egg and potato lover too. I think this german style dish really brings two basic foods to a new level.
Love it.
Velva
Wow, those pictures make me REALLY want eggs!
P.S. I saw you're going to Foodbuzz? Looking forward to it!
mmmm! It's like a giant crisped potato pancake. LOVE the runny eggs on top!
Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!