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Cindy 1

"This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations."
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9 h 10 m servings 186 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
  2. Peel and grate the potatoes into a large bowl.
  3. Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.



Being a swiss person I just have to say something to this recipe.. It works perfectly without the milk, and do not cover it, or it will become soggy. Use a tiny bit of peanut oil or lard with th...

Oh my goodness! I've been searching for a good roesti recipe since moving back from Switzerland where I enjoyed it at restaurants and from the supermarket! Who knew it could be so easy?! For th...

Very good! I used a mixture of butter and bacon grease. I also added half a chopped sweet onion, chopped bacon and sprinkled cheese over the top at the end of the cooking time. Both my kids and ...

This was great for breakfast, I didn't add anything extra in the first time but its going to be a lot of fun playing around with different ingredients to add

It's possible I overcooked the potatoes, so that could be why it just tasted like mashed potatoes to us. Not really sure, but it is a lot of effort for mashed potatoes. Good, and I like the cr...

I live in Swiss! I make this with creamed spinach, smoked bacon, and guyere cheeze added! Serve with a crusty bread and a glass of wine!

Great recipe, but, a little bleak on the additives that can be injected into the recipe as well. Also, this works best in a cast iron skillet.

Good thing I'm not Swiss...I took some liberties with the recipe. I used half red potatoes, half sweet potatoes (yams, really). I boiled the potatoes only four hours before I needed to cook them...

great recipe for extra potatoes. For easy flipping....plate's diameter should be larger then that of the pan's.

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