Potato Rösti (Swiss Potato Pancake)
This potato rösti is an easy version of the traditional Swiss potato pancake, and is made with frozen hashbrowns and raclette cheese.
Servings: 2 people
Calories: 416kcal
Equipment
- 8" oven safe skillet, such as cast iron or carbon steel
Ingredients
Potato Pancake
- 3 tablespoons oil, divided I use avocado oil. See Recipe Notes
- 2½ cups shredded hash brown potatoes
- 1 teaspoon garlic powder
- 1 teaspoon dried herb mixture (such as Italian seasoning or Herbes de Provence)
- ¼ teaspoon sea salt
- 4 slices raclette approximately 1-ounce per slice
Optional Toppings + Sides
- fried egg
- breakfast meat, such a bacon, sausage or cold-cut meats
- halved cherry tomatoes
Instructions
- Add half the oil to an 8" oven-safe skillet, such as cast iron or carbon steel. Heat over medium on a stovetop until oil begins to shimmer.Add potatoes and arrange so they're in an even layer across the skillet. Sprinkle garlic, herbs and salt over potatoes.
- Allow the potatoes to cook without touching them until the potatoes on the edge begin to turn golden and crispy, about 10 minutes.Check to see if the potatoes are ready to flip by testing with a metal spatula. If you can easily lift a large section of the potatoes at once (like a pancake), they're ready.
- To flip the potato pancake, you have two options: (Option 1) Flip on a plate: Take pan off heat. Place a dinner-sized plate over the skillet and flip the potato pancake onto the plate. After flipping, slide the potato pancake back onto into the skillet.(Option 2) Flip with a spatula: Slide a metal spatula under the pancake and flip. The potato pancake will likely fall apart a little during the flip, but can be pressed back together after with the spatula. This option will form a less "pretty" pancake but is a nice option to avoid the plate flip.
- Add the remaining oil to the pan by drizzling along the edge of the potato pancake. Continue cooking potatoes until the bottom of the pancake is golden, about 6 minutes. Turn off the heat.
- Move an oven rack to the top of the oven. Turn on the broiler.Layer the slices of raclette cheese on the potato pancake. Slide the pan under the broiler for about 3 minutes, or until the raclette is fully melted and golden.
- Serve the potato pancake right away, along with any desired toppings such as an egg, meat or tomatoes.
Don't rush this step. Wait until the bottom of the pancake is golden before attempting to flip, or the potato will fall apart or (worse) be soggy.
If flipping potatoes onto a plate, make sure to move pan away from the stove burner. That way if any potatoes fall off the plate during the flip, they won't land on a hot burner.I've also found it helpful to place a large cutting board under the flip area to help catch stray potatoes.
Notes
Nutrition label notes: Information for potato ingredient assumes frozen, uncooked shredded potato hashbrowns are used. Nutrition label does not include optional toppings.
Oil: Avoid using less oil than indicated, since the oil helps hold the potatoes together and stops the pancake from sticking to the pan. If you do opt to use less oil, be aware that the potatoes will likely be loose like a hash and not form a pancake.
Nutrition
Calories: 416kcal | Carbohydrates: 48g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 356mg | Potassium: 781mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 44IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 3mg
