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A mini carrot and potato rosti sitting on a white plate.

Carrot Rösti (Crispy Swiss Spring Version)

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A fresh carrot rösti recipe with lemon zest and herbs. Crispy on the outside, tender inside, and perfect for spring or Easter brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Breakfast, Brunch, Side Dish

Equipment

Ingredients
  

  • 400 g about 3 medium Yukon Gold potatoes
  • 100 g 1 small-medium carrot, grated
  • 1 –2 tbsp 5–10 g fresh chives, finely chopped
  • 1 tbsp 5 g fresh parsley, finely chopped
  • Zest of ½ lemon
  • 1 tbsp 14 g unsalted butter
  • 1 tbsp 15 ml neutral oil (sunflower or canola)
  • Salt to taste
  • Optional: pinch of nutmeg
Optional for Serving
Lemon Herb Yogurt
  • ½ cup 120 g Greek yogurt
  • Zest of ½ lemon
  • 1 –2 tsp 5–10 ml lemon juice
  • 1 tbsp 5 g chopped chives or dill
  • Pinch of salt
Poached Eggs
  • 2 –3 eggs
  • 1 tbsp vinegar for poaching water

Method
 

Make the Rösti
  1. Parboil the potatoes
  2. Place whole potatoes in salted water and simmer for 10–12 minutes, until just tender on the outside. Drain and let cool completely.
  3. Grate the potatoes and carrot
  4. Grate the cooled potatoes using a coarse grater. Grate the carrot and lightly squeeze out excess moisture using a clean towel.
  5. Mix gently
  6. In a bowl, combine potatoes, carrot, chives, parsley, lemon zest, salt, and optional nutmeg. Toss lightly—do not overmix.
  7. Cook the rösti
  8. Heat butter and oil in a pan over medium heat. Add the mixture and press into a thin, even layer (about 1–2 cm thick).
  9. Cook until crisp
  10. Let cook undisturbed for 8–10 minutes until golden underneath. Flip and cook the other side until equally crisp.
  11. Serve immediately
  12. Slide onto a plate and serve warm.
Optional: Lemon Herb Yogurt
  1. In a small bowl, mix yogurt, lemon zest, lemon juice, herbs, and salt. Adjust to taste.
Optional: Poached Eggs
  1. Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into a bowl and gently slide into the water. Cook for about 3 minutes, then remove with a slotted spoon.
To Serve
  1. Top the rösti with a poached egg and a spoonful of lemon herb yogurt. Finish with extra herbs if desired.

Notes

  • Parboiling is key for the classic rösti texture
  • Squeeze excess moisture from the carrot to ensure crispness
  • Cook undisturbed for the best golden crust
  • Keep the rösti relatively thin for even cooking

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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