Vegan Classic Swiss Rosti
Crispy, golden, and utterly satisfying, this Vegan Classic Swiss Rösti is a plant-based spin on the traditional Swiss dish. Made with simple yet flavorful ingredients like grated Russet potatoes, a touch of nutritional yeast for a subtle umami boost, and fresh chopped chives, this recipe is as comforting as it is delicious. With a few easy steps—including a key technique of squeezing out excess moisture for maximum crispiness—you’ll create a savory potato pancake perfect for breakfast, brunch, or even a hearty snack. Ready in under 45 minutes and serving four, this vegan rösti is the ultimate crowd-pleaser, offering a crispy exterior, tender interior, and delightful herbaceous flavor. Serve it warm with your favorite toppings or enjoy it simply as is—this versatile dish is bound to impress!
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Recipe Information
Ingredients
- 800 grams Russet potatoes
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 2 tablespoons Chopped chives
Instructions
Begin by peeling the russet potatoes and grating them using a box grater or food processor. Transfer the grated potatoes to a large bowl of cold water to remove excess starch. Let them sit for a few minutes.
Drain the grated potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can to ensure your rosti is crispy.
In a large mixing bowl, combine the grated potatoes with salt, black pepper, nutritional yeast, and chopped chives. Mix well to ensure even seasoning.
Heat a non-stick skillet over medium heat and add one tablespoon of olive oil. Once the oil is hot, add the potato mixture to the pan. Use a spatula to press it down evenly, forming a flat, round cake that covers the whole pan.
Cook the rosti for about 10-12 minutes on one side, until the bottom is golden brown and crispy. Gently invert the rosti onto a large plate.
Add the remaining tablespoon of olive oil to the pan and carefully slide the rosti back into the skillet, uncooked side down. Cook for another 10-12 minutes until the second side is also golden brown and crispy.
Once both sides are crispy, slide the rosti onto a serving plate. Let it cool for a minute and then slice into wedges. Serve warm, garnished with additional chives if desired.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 9.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4697 mg | 100% | |
*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.
