About the Recipe
Rösti (or Rosti) is a classic Swiss dish with roots in the farms of the Bernese Alps, where it began as a humble yet hearty breakfast for farmers needing fuel for a day’s work. Traditionally made from simple grated potatoes, cooked to crispy perfection, it’s a dish that embodies Swiss simplicity and comfort. Over time, Rösti spread beyond the alpine regions to become a beloved staple throughout Switzerland, now served not only at breakfast but also as a side dish for lunch or dinner.
In this version, I’ve added beets—a twist that brings a pop of color and an earthy sweetness to the mix. This beet and potato Rösti isn’t just visually stunning with its pink hue; it offers an irresistible balance of flavors and textures that I think you’ll love.
Growing up, Rösti was a comfort food in our household, often served alongside bratwurst or Zürcher Geschnetzeltes. Today, it’s a dish I love to make when I want something both rustic and satisfying, a little taste of Switzerland with a personal touch. It’s no wonder that Rösti is so cherished—it’s easy to make, endlessly versatile, and for me brings a little bit of Swiss nostalgia to the table.
Whether you’re serving it as a savory side or a cozy main, this Rösti is sure to become a favorite in your home, too. Enjoy it with a sprinkle of fresh herbs or a spoonful of creamy yogurt for a fresh take on this Swiss classic.
Vibrant Colors and Flavors: The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious.
Crispy Perfection: This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness.
Versatile Side Dish or Main: Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main.
Swiss-Inspired Comfort: This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition.
Customizable to Your Taste: This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal.
What You'll Love
Ingredients
2 medium-sized beets, peeled and grated
3 medium yellow potatoes, peeled and grated
1 small onion, finely chopped (optional)
2-3 tablespoons butter or ghee
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh herbs (like chives or parsley) for garnish (optional)
Preparation
Tips for Crispiest Rösti:
Drain the Veggies Well: Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness.
Use High Heat: Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch.
Fat Distribution: Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp.
Thickness Matters: Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together.
Let's get started!
Prepare the Vegetables:
Grate the beets and yellow potatoes using a box grater or food processor.
Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti.
Combine Ingredients:
In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine.
Heat the Pan:
Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor.
Form the Rösti:
Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer.
Cook Until Golden:
Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust.
Flip for Even Crisping:
Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes.
Serve:
Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately.
Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result.
Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy.
How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides.
What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best.
How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy.