She Strengthens

A Hearty Swiss Breakfast Dish: Rösti with Corned Beef

Rösti, a traditional Swiss treat, is a mouthwatering combination of shredded, cooked potatoes fried into a thick cake until golden brown. By adding sautéed onions and corned beef, we’ve created a breakfast dish that’s sure to satisfy.

The Secret to Perfect Rösti

In Switzerland, rösti is a staple, and many markets offer pre-grated, pre-cooked potatoes to make preparation easier. However, we’ve discovered that grating raw potatoes and letting them drain excess moisture eliminates the need for pre-cooking, saving time without compromising flavor.

Customize to Your Taste

Feel free to substitute pastrami for the corned beef if you prefer. You can use store-bought or make your own – the choice is yours. For inspiration, check out our guide to making your own corned beef.

Rösti Recipe

Yield: 4-6 servings
Difficulty: Medium
Total Time: 35 minutes

Ingredients

• 1 pound white potatoes
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped yellow onion
• 4 ounces corned beef or pastrami, small dice (about 1 cup)

Preparing the Rösti

Peel the potatoes and grate them using the large holes of a box grater. Transfer the grated potatoes to a fine-mesh strainer over a medium bowl, adding salt and pepper to taste. Set aside to drain excess moisture.

Cooking the Rösti

Heat 1 tablespoon of oil in a medium nonstick pan over medium heat until shimmering. Add the chopped onion and cook until soft, about 4 minutes. Next, sprinkle half of the potatoes over the onions, stirring to combine. Press the mixture into an even layer using a spatula.

Adding the Corned Beef

Sprinkle all of the corned beef or pastrami evenly over the potatoes, followed by the remaining potatoes. Press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10-12 minutes.

Flipping and Serving

To flip the rösti, slide it out of the pan onto a large plate. Place a second large plate over the potatoes and invert. Return the pan to medium heat, adding the remaining 1 tablespoon oil. Slide the rösti back into the pan, reshaping if necessary, and cook the second side until golden, about 10-12 minutes. Finally, slide onto a cutting board, slice, and serve hot.