Rsti Swiss Potato Cake with Onion
Crispy, golden, and utterly satisfying, Rösti Swiss Potato Cake with Onion is a classic comfort food that puts humble ingredients center stage. This Swiss-inspired dish features perfectly grated Russet potatoes layered with sweet, caramelized onions and cooked to perfection in a sizzling skillet of butter and oil, creating an irresistible crunchy crust with a tender, savory interior. With a prep time of just 15 minutes and a total cook time under 30 minutes, this dish is both simple and exquisite—ideal as a hearty breakfast, side dish, or light dinner. Finished with a sprinkle of fresh parsley for a pop of color, this rösti is a versatile recipe that’s sure to impress your taste buds while bringing rustic Swiss flavors to your table. Perfect for fans of potato-based recipes, it’s comfort food at its finest.
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Recipe Information
Ingredients
- 4 medium (about 800g) Russet potatoes
- 1 medium Yellow onion
- 3 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 tablespoon (chopped, optional for garnish) Fresh parsley
Instructions
Peel the potatoes and place them in a large pot of cold water to prevent browning.
Bring the pot of water to a boil, then reduce to a simmer and cook the potatoes for about 8 minutes. They should still be firm but slightly tender. Drain and let them cool completely.
Once the potatoes are cool, grate them using the large holes of a box grater. Set aside.
Peel and thinly slice the onion into half moons.
In a large nonstick skillet, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium heat.
Add the sliced onion to the pan and cook for 5-7 minutes, stirring occasionally, until golden and caramelized. Remove the onions from the skillet and set aside.
In the same skillet, add another tablespoon of butter and 1 tablespoon of vegetable oil. Add half of the grated potato and gently press it down into a flat, even layer.
Spread the caramelized onions evenly across the layer of potatoes. Then, add the remaining grated potatoes on top and press down gently to form a compact cake.
Season the top with salt and black pepper.
Cook over medium heat for 10 minutes, or until the bottom is golden brown and crisp. Use a spatula to gently lift and check occasionally.
Place a large plate or lid over the skillet. Carefully invert the rösti onto the plate. Add the remaining tablespoon of butter to the skillet, then slide the rösti back into the pan, uncooked side down.
Cook for another 8-10 minutes, or until the second side is golden and crisp.
Once cooked, slide the rösti onto a serving plate. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 714.3 g | 260% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 41.7 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 18140 mg | 386% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
