Potato Rösti (vegan)
Potato rösti’s are simple potato cakes that are crispy on the outside and almost creamy in the middle. They are the perfect snack on their own or as a base for a wide range of dishes. Find out how to make them below.
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What’s in a potato cake?
When you see these crispy potato cakes you might think that they are in fact hash browns, or maybe even latkes. I don’t really care what you call them as long as you think they are delicious but there are a very differences between these three types of potato cakes. As with almost all recipes there will be regional variations but I’ve tried to break it down for you:
What are hash browns?
Not to be confused with potato hash (yes there’s a difference), hash browns are an American potato patty made up of either finely diced, grated or riced potato and onion. They are usually formed into patties before frying.
(In case you’re wondering a potato hash is a more rustic dish with roughly chopped potatoes fried alongside meat and vegetables.
What’s are latkes?
A latke is a type of potato pancake found in Jewish cuisine. They can be made with mashed potato but it’s the variety made with grated potato that is sometimes confused with rösti. The main difference between the two is that as well as potato and onion, latkes also include egg and either flour or matzo meal before they are fried.
What are röstis?
A rösti is a type of potato cake that originated in Swiss cuisine. They are made by coarsely grating raw potatoes and then frying in oil or butter. The most basic of recipe will include just those two ingredients (plus seasoning) but it’s not uncommon for onions to be added (or even bacon, cheese and apple!)
All three of these potato cakes are often served as part of breakfast or brunch but may also appear as a side dish. It seems that fried potato cakes are universally recognised as DELICIOUS!
The recipe
Potato Rösti
Ingredients
- 2 large potatoes (waxy potatoes are best)
- 1 white onion
- 2 tbsp non-dairy butter
- salt
- pepper
Instructions
- Coarsely grate the potatoes and onion.
- Season liberally with a good pinch of salt and a little pepper.
- Squeeze out any excess moisture and form into patties.
- Melt the non-dairy butter in a pan until sizzling.
- Add the patties and press down lightly.
- Fry the patties for 5 minutes by which point it should start to be forming a crisp base.
- Give the pan a shake to loosen the potato and prevent it from sticking.
- Cook for another 5 minutes or until it is golden and crisp.
- Flip the patties carefully and add the rest of the non-dairy butter to the pan.
- Cook for another 10 minutes or until that side is also golden brown and crisp.
- Serve while still hot!
Notes
Serving suggestions
These potato röstis make a great breakfast or brunch, especially if you’re entertaining guests over the festive period. Why not top with one of the following:
- 2 fried eggs, sunny side up and a good dollop of hot sauce!
- Shakshuka. Dunk these delicious potato cakes in the sauce to soak up all that flavour!
- Cream cheese and smoked salmon with a sprinkling of chives.
- Garlic mushrooms and sauteed kale.
- Melted Swiss cheese and ham.
- Smashed avocado and a tomato salsa.
How will you serve yours?