Potato & Onion Rösti

Potatoes are severely underrated, especially at breakfast. Hash browns rarely top people’s lists, but I wanted to make something simple yet delicious. With a couple of leftover potatoes, I decided to make a large rösti. What’s better than an edible base you can pile more food on top? I’m gluttonous, so I eat one to myself, but you could easily share it between two. Top it with eggs, meat, or avocado—or crumble black pudding into the mixture before frying!

Potato & Onion Rosti
Potato & Onion Rosti

Serves 1-2

Hands-on Time 5 minutes

Cooking Time 10 minutes

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Ingredients

  • 1 large potato

  • ½ onion

  • Pinch of fine salt

  • Freshly ground black pepper

  • 50g black pudding (optional)

  • 1 tbsp olive oil

Equipment

  • Coarse grater

  • Kitchen paper

  • Bowl

  • Small frying pan with lid

  • Wide palette knife

Method

1. Prepare the Potato and Onion

  • Grate the potato and onion onto a double layer of kitchen paper.

  • Gather the paper and squeeze out most of the moisture over a sink.

2. Combine the Ingredients

  • Transfer the grated potato and onion to a bowl. Add a pinch of salt and a grind of black pepper.

  • If using black pudding, crumble it into the bowl and mix everything together with your hands.

3. Cook the Rösti

  • Heat a small frying pan over medium-low heat. Add the olive oil.

  • Press the potato mixture into the pan, flattening it with a palette knife. Cover with the lid and cook for 5 minutes.

  • Remove the lid and flip the rösti. Use the palette knife carefully, or confidently flip it like a pancake.

  • Cover and cook for another 5 minutes until golden and crisp around the edges.

Enjoy!

Potato & Onion Rosti
Potato & Onion Rosti