Berner Rösti
Crispy golden potato pancakes from Switzerland, pan-fried until the edges are dark and caramelized. Serve hot with a fried egg and bacon for a classic Bernese breakfast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.5 lb potatoes, waxy or all-purpose (like Yukon Gold)
- 3 tablespoons butter
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 whole onion, small
- 1 tablespoon olive oil
Instructions
- 1
Fill a large pot with cold water and bring it to a rolling boil over high heat, about 5 minutes. You want the water to boil hard before adding potatoes.
- 2
While water heats, wash the potatoes under cold running water, rubbing them with your hands to remove all dirt. Do not peel them yet.
- 3
Cut the potatoes in half lengthwise, then place each half flat-side down and cut crosswise into quarters, creating roughly 2-inch chunks. Place chunks in a large bowl.
- 4
Once water boils, carefully add potato chunks and stir with a wooden spoon so they don't stick together at the bottom. Cook over high heat for 12 minutes, until a fork pierces the largest chunk with mild resistance.
- 5
Peel the onion by removing the papery outer skin with your fingers. Cut the onion in half from root to tip, then place flat-side down and cut lengthwise into thin slices, about 1/8-inch apart.
- 6
Drain potatoes in a colander and let them sit for 1 minute so excess water drips away. Do not rinse them—the starch helps bind the rösti.
- 7
While potatoes drain, place the potatoes in a large bowl. Add the onion slices, 0.75 teaspoon salt, and 0.25 teaspoon black pepper to the bowl.
- 8
Stir everything together gently with a wooden spoon until the onion and seasonings are evenly distributed throughout the potatoes. The mixture should feel moist but not wet.
- 9
Heat a 10-inch nonstick skillet over medium heat. Add 1.5 tablespoons butter and 1 tablespoon olive oil. Swirl the pan until the butter melts completely and the oil begins to shimmer, about 90 seconds.
- 10
Add the entire potato mixture to the skillet and press it down firmly with a wooden spoon or potato masher, flattening it into a single cake about 1/2-inch thick that covers the whole pan.
- 11
Cook without stirring over medium heat for 8 minutes. You'll hear a steady sizzle; the bottom should turn golden brown and feel crispy when you shake the pan.
- 12
Slide a large spatula under one half of the rösti and carefully flip it onto a plate, then slide it back into the skillet so the cooked side is now facing up. Add the remaining 1.5 tablespoons butter to the exposed raw side.
- 13
Cook the second side over medium heat for 6 minutes, until the bottom is deep golden brown and the edges look darker and crispy.
- 14
Slide the rösti onto a cutting board and let it rest for 1 minute, then cut it into 4 wedges using a sharp knife. Transfer to plates and serve hot.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- large bowl
- wooden spoon
- 10-inch nonstick skillet
- potato masher or wooden spoon
- large spatula
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