Vegan Classic Swiss Potato Rosti
Experience the irresistible crunch and golden perfection of the Vegan Classic Swiss Potato Rosti, a plant-based twist on Switzerland’s beloved comfort food. Made with freshly grated Russet potatoes, seasoned just right with salt, black pepper, and a hint of savory nutritional yeast, this recipe delivers authentic flavor without the use of eggs or dairy. The secret lies in mastering the crispy layers — each bite is a harmonious blend of tender potato and crisp edges, cooked to perfection in a mix of vegan butter and olive oil. Ready in just 45 minutes, this rosti is ideal as a hearty breakfast, side dish, or centerpiece for your vegan brunch spread. Serve hot in wedges and soak up the compliments on this satisfying, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 2 tablespoons Vegan butter
- 2 tablespoons Olive oil
Instructions
Peel the Russet potatoes and grate them using a coarse grater.
Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the grated potatoes with salt, black pepper, and nutritional yeast. Mix well to ensure even distribution of the seasoning.
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of vegan butter and 1 tablespoon of olive oil to the skillet.
Once the butter has melted, add the potato mixture to the skillet, spreading it out evenly to form a flat layer about 1-1.5 cm thick.
Cook the rosti for about 10-12 minutes on one side, or until the bottom is golden brown and crispy.
Carefully flip the rosti using a wide spatula or by placing a plate over the skillet and inverting it, then sliding it back into the skillet to cook the other side.
Add the remaining vegan butter and olive oil around the edges to help crisp up the second side.
Cook for an additional 10-12 minutes on the other side until golden brown and crispy.
Once cooked, slide the rosti onto a serving plate, cut into wedges, and serve hot as a side dish or a filling breakfast option.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 13.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6936 mg | 148% | |
*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.
