Preshredded potatoes for the rösti are the key to making this crisp pancake quickly. Top with fried eggs and a salad and it becomes a meal.

Adam Dolge
Source: EatingWell Magazine, April 2020


Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add asparagus and 1/4 teaspoon salt. Cook, stirring, until tender, about 3 minutes. Add butter and potatoes; stir to combine. Press the mixture gently into a single layer. Cook until crispy on one side, about 10 minutes.

  • Slide the rösti onto a clean plate. Drizzle the top with the remaining 2 tablespoons oil, then invert into the pan so the crispy side is up. Cook until crispy on the other side, 8 to 10 minutes more. Slide onto a serving plate and sprinkle with the remaining 1/4 teaspoon salt. Cut into 6 wedges.

Nutrition Facts

206 calories; protein 3.4g 7% DV; carbohydrates 18.5g 6% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 0.6g; fat 13.4g 21% DV; saturated fat 3.3g 16% DV; cholesterol 7.6mg 3% DV; vitamin a iu 315.9IU 6% DV; vitamin c 13.7mg 23% DV; folate 15.7mcg 4% DV; calcium 8.2mg 1% DV; iron 1.6mg 9% DV; magnesium 4.3mg 2% DV; potassium 61.6mg 2% DV; sodium 305mg 12% DV.