This traditional potato dish hails from Switzerland and is commonly eaten for breakfast. Try it for brunch with Poached Eggs and your favorite chicken breakfast sausage.

EatingWell Test Kitchen



  • Preheat oven to 425 degrees F. Cut out a 10-inch circle of parchment paper or foil and coat one side with cooking spray.

  • Place potatoes in a large saucepan, cover with cold water and add salt to taste. Cover and bring to a boil. When the water reaches a full boil, drain the potatoes and refresh under cold water. (They will not be fully cooked.) Pat dry.

  • Grate the potatoes (a food processor fitted with a grating disc works well) and place in a large bowl. Add mustard, salt and pepper; toss to combine. Gently mix in scallions.

  • Heat oil and butter in a 10-inch cast-iron or other ovenproof skillet over medium heat. Use a pastry brush to spread the fat evenly over the bottom and about 1 inch up the sides of the skillet. Add the potato mixture and press firmly into a large pancake. Place the paper or foil circle, sprayed-side down, directly on top of the potatoes. Transfer the skillet to the oven and bake until the potatoes are golden on the bottom, about 30 minutes.

  • Remove the paper or foil circle and use a thin metal spatula to loosen bottom and sides of the rosti. Invert a serving plate over the skillet. Grasping the skillet and plate (protect hands with oven mitts), invert and unmold the rosti. Cut into wedges and serve.

Nutrition Facts

145 calories; 2.4 g total fat; 0.7 g saturated fat; 2 mg cholesterol; 235 mg sodium. 492 mg potassium; 29.2 g carbohydrates; 2.8 g fiber; 1 g sugar; 2.6 g protein; 108 IU vitamin a iu; 12 mg vitamin c; 18 mcg folate; 19 mg calcium; 1 mg iron; 30 mg magnesium;

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Delicious and can halve recipe Be sure to cook the rosti for the full 30 minutes in a cast-iron preheated pan otherwise doesn't get crusty on the bottom and easily flip. Read More