This crispy leek potato rosti (aka Switzerland potato pancake) is made from scratch and very easy to cook. It's golden brown on the outside and tender on the inside. This giant pancake is so versatile, you can serve it as a side dish, main dish, or appetizer.
A Giant Latke - Rösti
Rösti is a national Swiss dish that is usually made with coarsely grated potato. The pancakes are usually pan-fried and shaped into round patties while cooking.
My version of rosti is loaded with egg, leek, chives, and the optional cheese. It may more ingredients than traditional versions of the recipe, but with all of those yummy ingredients it's a stellar way to kick-start your day.
This pan-fried leek potato pancake is one of my favorite sides to serve for breakfast. It's tasty, filling, and aromatic, what more could you want in a breakfast?
If you don't have time to cook breakfast in the mornings I can definitely relate! Good news is that you can make these leek potato pancakes ahead of time.
Cooked pancakes keep well in the fridge for up to 2 days, or up to 2 weeks in the freezer. You can reheat them in the oven at 350°F until they are crisp again.
Potato pancakes are one of those things that's done differently across a number of cultures.
I've enjoyed all of the ones that I've tried, for their differences and similarities of taste and easiness to prepare. It's also a dish that everyone in my household enjoys, I always need to cook about twice as many as I had originally planned!
To make rösti potato, you'll need:
- Potatoes (Yukon or Russet)
- Cheese (optional)
How to Make the Swiss version of the Classic Potato Pancakes:
Step 1. Prepare the potatoes
- Peel the potatoes and rinse.
- Grate them with a food processor or a hand grater. Let the potatoes rest for 5 minutes.
- Use a kitchen or cheese cloth and/or salad spinner to squeeze as much liquid as possible out of the shredded potatoes.
Potatoes are starchy vegetables and when exposed to oxygen the starches will start to discolor. However, it won't affect the flavor or texture of the potatoes so not to worry.
Step 2. Combine all of the ingredients
In a large bowl, mix shredded potatoes, chopped leek, chopped chives, all-purpose flour, salt, egg and cheese. Stir to combine.
Step 3. Cook
- Grease a nonstick skillet with oil and gradually fill it with a small amount of shredded potatoes at a time.
- Gently press and shape the mixture into a round pancake.
- Cook for about 12 minutes or until the underside is a deep golden brown.
- Carefully slide the pancake out of the pan onto a dinner plate. Place another plate on top of the rosti then flip the plates over. Slide the rosti back to the skillet and cook for about 8 minutes, or until it's fully cooked.
FAQ and Cooking Tips:
Wrap the potato pancake with plastic wrap, and transfer it to the refrigerator.
Properly stored, latkes will last for up to 2 days in the refrigerator or up to 2 weeks in the freezer.
Place the potato pancake on a prepared baking sheet. Cook in the oven at 350°F for about 8 minutes or until they are warm and crisp again.
Serve it with sour cream or smoked salmon.
Check Out More Breakfast and Potato Recipes:
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
- 2 pounds Yukon or russet potatoes
- 6 ounces chopped leek, (white part only)
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 teaspoon salt, (or use ¾ teaspoon of salt if you're salt-sensitive)
- ½ teaspoon black pepper
- 3 whole eggs
- 1 cup freshly shredded cheese of your cheese , (such as Gruyère or mozzarella)
- 3 tablespoon oil , (divided) - add more oil if needed
- Peel and shred potatoes. Let the potatoes rest for 5 minutes. Drain the liquid then use a cheese cloth to squeeze as much liquid as possible out of the shredded potatoes.
- In a large bowl, mix all of the ingredients (except the oil). Stir to combine.
- Heat 1½ tablespoon of oil in a 10-inch skillet over medium heat. Spread potatoes in pan evenly, press down with a spatula to flatten and shape the pancake. Cook for about 10 minutes or longer or until golden brown (depending on the thickness). Carefully slide the pancake out of the pan onto a dinner plate. Place another plate on top of the rosti then flip the plates over.
- Add 1½ tablespoon of oil into a skillet. Slide the rosti back to the skillet and cook for about 8 minutes, or until it's fully cooked.
Oh wow does this look and sound incredible! I can see why its one of your favorite sides.
This looks absolutely delicious! Anything made with potato is already an A+ in my book, so I can't wait to give this a try!
It sounds like a great plan, Nathan!
One of our favourite brunch items - you can never go wrong with rosti!
I agree with you. It's a must have brunch item.
This looks so crispy, crunchy and amazingly delicious! Looking forward to trying this version of potato pancake!
Yummy! My family is going to love this recipe! So excited to make this tonight! Putting the ingredients on my list now!
This looks good! I have a "meatloaf ministry" where I make meatloaves for people who are having a rough time. They can freeze it, make sandwiches, or make dinner. I am looking for a side that can be frozen with the meatloaf (if they freeze it). I have a bunch of frozen hashbrowns. Can I use these and will the rosti freeze OK?
That's awesome, sounds like a great cause (and I love the name meatloaf ministry, too)!
Yes, you can use frozen hashbrowns as long as you thaw (put them in a strainer and rinse with cold water) and drain them thoroughly first. You can make these pancakes up to 8 hours in advance and then warm through in the oven at 320°F. These pancakes freeze well too, for up to 3 months. When ready remember to first defrost before warming through in the oven.
Let me know if you have any questions.