Golden Crispy Delight: Homemade Swiss Rosti
Traditional Swiss Rosti
Introducing Rosti, a beloved Swiss classic that’s crispy on the outside and tender on the inside! This traditional dish features finely shredded potatoes, either raw or cooked, pan-fried into a delicious round pancake. Legend has it that Rosti originated in the French-speaking region of Bern, Switzerland, where it was called ‘rosties’ before evolving into the ‘rosti’ we know today. Adding savory Spam and rich Parmesan cheese makes this a satisfying meal for the whole family or a delightful brunch option. Its unforgettable golden appearance and wonderful texture will surely enrich your dining table!
Main Ingredients- 2 medium potatoes
- 120g Spam (about 1/3 can)
- 2 large eggs
- 2 Tbsp starch (potato or corn starch)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the star ingredient: the potatoes. Peel the potatoes thoroughly and rinse them under lightly salted water. Then, using a mandoline or a knife, shred them into very thin strands. The thinner the shreds, the crispier your Rosti will be when cooked.
Step 2
Place the shredded potatoes in a bowl of cold water and let them soak for about 10 minutes. This step removes excess starch, which helps prevent the Rosti from sticking together and ensures a cleaner, crispier result.
Step 3
Drain the soaked potatoes thoroughly in a colander. It’s crucial to remove as much moisture as possible. Pat them dry with paper towels, pressing gently to absorb any remaining water. This step is key to achieving a wonderfully crispy Rosti and minimizing oil splattering when frying.
Step 4
Next, prepare the Spam, which will add a savory, salty flavor. Finely shred the Spam into pieces similar in thickness to the potato shreds. Feel free to substitute with other types of ham or processed meat if you prefer.
Step 5
Now it’s time to bring everything together. In a large bowl, combine the drained shredded potatoes and Spam. Add the 2 Tbsp of starch, a pinch of salt, and a pinch of pepper. The starch acts as a binder, helping the mixture hold its shape. Gently mix everything with your hands until well combined.
Step 6
Heat a skillet over medium heat and add a generous amount of oil or butter. Carefully spread the potato-Spam mixture thinly and evenly into a round shape in the pan. Ensuring an even layer is important for uniform cooking and a beautiful presentation. Aim for a thickness of about 1 cm (approx. 1/2 inch); thicker Rostis may take longer to cook through.
Step 7
Cook over medium-low heat until the bottom is golden brown and crispy. Be patient and let it develop a nice crust before flipping. Once flipped, cook the other side until equally golden and crisp. Slow cooking ensures the Rosti is crispy on the outside and perfectly tender inside.
Step 8
While the Rosti is cooking, prepare a fried egg to serve alongside. Fry the egg to your preferred doneness, whether it’s a runny sunny-side up or a firm over-hard. The rich, runny yolk is especially delightful when mixed with the Rosti.
Step 9
Place the cooked Rosti onto a serving plate, top it with the freshly fried egg, and generously sprinkle with grated Parmesan cheese. Your delicious Swiss Rosti is ready to be enjoyed! Serve immediately while warm for the best texture and flavor. Enjoy your meal!
