Rösti is a traditional Swiss dish featuring one glorious and versatile favorite, the potato. What’s not to love about a thick, golden potato pancake that goes well with a dozen condiments and garnishes?
If you’re feeling adventurous you can add in sauteed veggies or pair with a slice of tofu quiche, but I suggest tipping your hat to the simple goodness of the pomme de terre by letting the spuds stand alone as the base of your breakfast. Serve alongside garden finds like wild arugula, grape tomatoes, basil, blackberries and raspberries.
When I was in Switzerland recently, I fell in love with this delicious sweet-and-spicy fig mustard (pictured) that is great for slathering on sandwiches, crackers or rösti. Friends reprimanded me for being too liberal with the golden spread, but what’s to hate about a girl who can’t get enough of a good thing?
Here’s to uncomplicated deliciousness!
Vegan Swiss Rösti
- 1 pound golden boiling potatoes (Yukon Gold or similar variety)
- 4 tablespoons vegan butter (more as needed)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Boil potatoes in a large pot of salted water until just tender (25 minutes or so depending on potato size). Drain potatoes and allow to cool.
- Chop the boiled potatoes into small pieces or grate finely. In a large bowl, season the potatoes with salt and pepper.
- Melt margarine in a large frying pan with the olive oil. Once hot, press the potato mixture into the pan to shape a large, 1-inch-thick pancake. Reduce heat to low and allow to cook undisturbed for 10-15 minutes or until golden.
- (Here's the hard part!) Very carefully, flip the pancake! If it falls apart a bit, just smash it back together and garnish appropriately to hide any scars.