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. Source: EatingWell Magazine, April 2020

Adam Dolge


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; 13.4 g total fat; 3.3 g saturated fat; 8 mg cholesterol; 305 mg sodium. 62 mg potassium; 18.5 g carbohydrates; 2 g fiber; 1 g sugar; 3.4 g protein; 316 IU vitamin a iu; 14 mg vitamin c; 16 mcg folate; 8 mg calcium; 2 mg iron; 4 mg magnesium;