A rösti is a traditional Swedish breakfast or side dish consisting of shredded potato panfried until crisp. This version adds parsnip for extra sweetness.
The first two steps can be done ahead of time. Refrigerated the cooked vegetables will dry them out a bit, making for an easier cooking process.
Makes one large (10″) rösti.
- 2 medium-sized potatoes, Russet or another starchier variety
- 2 large parsnips
- Butter, lard or oil
- Egg or sour cream (optional)
- Chop the potatoes and parsnips into a very large, equal dice. Peeling is optional.
- Put the potatoes in a pot covered by about 2″ of water. Add salt. Bring the pot to a boil. Once boiling for a few minutes, add the diced parsnips. Remove from heat after 10 minutes of boiling, or when the potatoes are just reaching fork tenderness. Drain water and dry the potatoes and parsnips as well as you can.
- Grate the potatoes and parsnips.
- Heat your cooking fat of choice in a pan to medium heat. Add the grated vegetables and a healthy pinch of salt. Coat all vegetables with fat, then press into a solid layer in the pan. Fry without touching it until a crispy brown layer forms on the bottom.
- Flip the rösti, transferring onto a plate first if necessary. Fry on the other side until similarly crisp.
- When both sides are crisp, remove from the pan, salt to taste, and serve with a fried egg, a dollop of sour cream or just as is.