Reviewed: Feb. 20, 2011

This was a super yummy side dish! I peeled and microwaved my potatoes for a few minutes, then grated. I lightly oiled a pan, layered on some potato, some grated mozzarella, salt and pepper, garlic powder and Italian seasoning, topped with some more potatoes and the seasonings. I fried it until it covered, didn't need any water or extra butter. When it was browned and crispy on the bottom, I cut it in half and flipped it (easier than flipping it whole). When it was browned and crispy...I served it with a dollop of sour cream. Will be making this one often!

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Reviewer:

Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 21, 2010

Tasty. I used frozen shredded hash brown potatoes and Dubliner cheese. The crispy bits are delicious, especially where the cheese had seeped through and was browned and toasted.

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4 users found this review helpful

Reviewer:

daplo

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 20, 2010

WOW! My daughter made this for a school project & we had it with our dinner. The ENTIRE family was impressed even her little brothers (8 & 4). We will be having this many more times! Thanks for sharing this awesome recipe!!!! :)

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Reviewer:

sunibug

Reviewed: Sep. 2, 2010

I made this a few weeks ago for my husband, who is Swiss (I am American but we are living in Switzerland). Rosti is the same thing as hash browns, just with a different name. You really shouldn't need any of the butter that this recipe calls for, unless you're using an extremely dry/bland cheese (why would you do that?). When I made it as the recipe calls, it came out EXTREMELY greasy. With that much cheese in there, as you cook it, the oils from the cheese will start to come out and that in itself is plenty to cook this in. So, my suggestion, leave out the butter, get a cheese that has a ton of FLAVOR, and finally, add ketchup when it's all done, 'cuz ketchup makes everything tasty ;)

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Reviewer:

kitten23kate

Reviewed: Jun. 20, 2010

Made this today for father's day.... super yummy... Everyone loved it.

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Reviewer:

Rasberri

Reviewed: Apr. 24, 2010

It was yummy, and very close to rostis I had in Switzerland. I made it as the directions indicated the first time, and it was good. The second time, I added onions and diced tomatoes, and I used gueryre cheese. This made it wonderful!

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Reviewer:

Jessica

Reviewed: Mar. 3, 2009

This is so simple and so FABULOUS!! I followed the post about cutting the potatoes into sections before flipping and had no trouble what so over. I would recommend not to peel the potatoes and just grate them after boiling. The peel on red potatoes come off as you grate and it is hassle free! I will definitely make this again!!

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Reviewer:

Marie &Drake

Reviewed: Jun. 27, 2008

This is very good! I used the HUGE russet potatoes at Costco, so it only takes about 4-5 of those. I also think I may have layered the potatoes too thick. I would say about 1-1 1/2 inch thick would cook the most evenly. I also used garlic salt instead of salt, and about 1/2 teas of parsley & 1/2 teas of oregano on top.

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Reviewer:

pa_nunn

Reviewed: Feb. 5, 2008

i eat this in villag'e in Singapore all the time! they serve it with a sausage, fried egg, and sour cream... gosh it tastes soooo good!

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Reviewer:

izkik

Cooking Level: Expert

Home Town: San Jose, San Jose , Costa Rica

Reviewed: Sep. 28, 2007

Yum! I didn't precook the potatoes at all - just grated them, assembled the whole thing in a pan and browned the bottom, added a little water and put a lid on them until the potatoes steamed and were soft (which only took a few minutes) then flipped them over to brown the other side. Came out perfect. Reminds me of family vacations to Wisconsin when I was a kid. Thanks!

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23 users found this review helpful