Nov 24, 2008

Sweet Potato Rösti

I like sweet potatoes, I really do, just not as a stand alone vegetable. As long as they’re inside a sweet potato pie (passing up a piece of that would be too much for my crazy lack of willpower), or when they’re part of something such as my rustic roasted vegetables, I like them a lot. Otherwise they’re simply too sweet for me. I’m really a savory kinda girl. But mix them up with regular potatoes and something magical seems to happen!

Let me show you my favorite way to eat sweet potatoes! I simply turn them into a rösti! It makes for a perfect lunch but is also a great side dish for lamb or pork chops. Cut them up in small pieces and they even make a fun appetizer as well.


8oz potatoes
8oz sweet potatoes
5 small bacon slices
1/2 tsp dried rosemary
1 garlic clove
1 tbsp flour
2 small eggs
1 shallot


Here’s my lunch! Well, that’s what it’ll be in a little while!

No matter what quantities you’re going for, just make sure you use equal amounts of potatoes and sweet potatoes. Peel them, cut them up and pre-boil them in salted water for about 10 to 12 minutes. You still want to have a really good bite to them.

I opted for a shallot this time –the flavor is a little more delicate and intense than that of onions. But you can use 1/2 a small onion as well. Finely chop it.

Grate or finely mince your garlic. These graters are so cheap (E1,00 at Ikea) but are perfect for so many things. I have tons of them.

As soon as your potatoes are done, drain them and rinse them with cold water to stop the cooking process. Set them aside until they’re cool enough to handle.

I’m going for 5 rashers bacon. Very thin and small. Not nearly enough to damage your arteries or demand 45 minutes on a stairmaster, but more than enough to make a big difference flavor-wise. Fry them until crispy and drain them on a paper towel.

Now coarsely grate the potatoes until you have a beautiful two-colored pile.

Break two small eggs in a bowl and lightly whisk them. I just love egg photographs, not sure why. I definitely need a 12 stepper and I need it bad.

Brace yourself for the next shot. You’re going to thank me for these storyboards later, mark my words :)

In no particular order, add the minced shallot, garlic, dried rosemary, pepper, flour and eggs to the potatoes, crumble the bacon in there as well and gently fold everything together.

Heat 2 tbsp butter or oil in a large skillet and spoon the mix in there. Spread it down and turn the edges of the rösti inwards with a spatula, this will create those pretty round corners. Gently press it down until you have an even thickness all over. Cook for about 5 to 7 minutes (depending on how much rosti you’re making or how big a skillet you’re using) over low to medium heat.

Once the rösti is golden brown underneath just place a large frying pan lid face down on top of it, flip it over and slide the rösti back in with the uncooked side down. Cook the other side for 5 to 7 minutes as well.

Cut the rösti in small triangles, sprinkle some coarse sea salt on top and garnish with parsley. If you really want a little bite of heaven, serve the rösti with sour cream on the side, it’s the perfect match.

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    1. 1

      One of my favorite food to eat abroad is Rosti. I don’t understand why it isn’t served more often here, it is wonderful comfort food!

      Katie on Nov 24, 2008 @ 4:34 pm Reply
    2. 2

      I feel the same way about sweet potatos. I’ll give this one a try.

      mommyknows on Nov 24, 2008 @ 6:58 pm Reply
    3. 3

      It’s so common here, Katie, that I keep forgetting it’s not something usually eaten there!

      Kay on Nov 24, 2008 @ 9:24 pm Reply
    4. 4

      i’ve never had sweet potatoes this way! will try it tomorrow! oh and the piccolinos were amazing! thank you!

      Raj on Nov 24, 2008 @ 9:36 pm Reply
    5. 5

      This looks fantastic! where do you buy your sweet potatoes? I have found some at the local Toko but mine are white..wich is just I live in Enschede..I’ve been here almost 2 years but Im originally from the U.S…Oregon to be exact.

      Sonya on Nov 25, 2008 @ 12:22 am Reply
    6. 6

      Hey Sonya, they sell them pretty much everywhere here. At the AH, the ‘groente boer’ and at the market (downtown Gouda).

      Kay on Nov 25, 2008 @ 12:25 am Reply
    7. 7

      Hey Kay,
      I am like some of the others, I have never heard of them, but I am going to make them for my lunch tomorrow. So they travel well. I will be eating on the go. Do I eat them cold or heat in microwave?
      thanks again.

      Susi from Virginia on Nov 25, 2008 @ 2:21 am Reply
    8. 8

      Your photos need to come with a warning: may induce drooling!

      I will have to try this recipe sometime, especially as an appetizer. I have a craving for it already!

      Sandie on Nov 25, 2008 @ 5:32 am Reply
    9. 9

      That’s what I like about Rosti, Susi, you can eat them warm, luke-warm or cold, and it’ll all taste good!

      Kay on Nov 25, 2008 @ 8:37 am Reply
    10. 10

      Thanks for your great recipes and AMAZING photos! I’m hooked!!!

      Aadila on Nov 25, 2008 @ 1:56 pm Reply
    11. 11

      Hi, I’m fairly new here, Pioneer Woman sent me here! Anyway, this recipe sounds a lot like latkes (potato pancakes) served at Jewish Hanukkah celebrations. Although latkes are made with only white potatoes and not with bacon! This sounds like a delicious variation that I will be sure to try soon. Thanks!

      SZ on Nov 25, 2008 @ 7:26 pm Reply
    12. 12

      I didn’t realize these were called Rosti. They were fairly common in Nebraska where I spent time with my grandparents. We knew them simply as potato cakes. A favorite meal served was potato cakes, garlic sausage, green beans and apple sauce. Everything came from my grandmother’s garden or the local butcher. It makes me a bit homesick but they are such good memories! Thanks!!!

      Peggy on Nov 25, 2008 @ 9:12 pm Reply
    13. 13

      i am not a big fan of sweet potatoes but this sounds delicious. looking forward to giving it a try. thanks for sharing!

      jenn on Nov 25, 2008 @ 10:03 pm Reply
    14. 14

      What a perfect blend and I love the idea of a side dish or a kickass appetizer. I totally agree as these babies are calling to be garnished with a smidge of sour cream!!

      Cathy on Nov 26, 2008 @ 2:22 am Reply
    15. 15

      Just devoured my first try at this – topped with fresh tomato slices and smoked salmon – wonderful!

      For once, I had everything called for and except for substituting a gluten-free flour mix, I made it exactly as specified. A hit and a great gluten-free/casein-free meal to boot!

      Ann from Montana on Nov 30, 2008 @ 4:24 pm Reply
    16. 16

      this sounds really good! Since Thanksgiving, I’ve been cooking yams and Idaho potatoes, letting them get cold in the fridge and then dicing them to make a potato hash. along with a small onion…. salt and pepper…. yum.
      Now, I’ll have to try this one.

      Kat on Dec 10, 2008 @ 2:39 am Reply
    17. 17

      I love, love, LOVE Rosti! I will have to try with sweet potato soon. I grew up in Kandern, Germany and Rosti is something I can only get from my own kitchen now (live in NC, USA)…love finding new ways to make it!

      Betsy on Dec 10, 2008 @ 4:03 pm Reply
    18. 18

      It is uncommonly chilly outside in Los Angeles — just cooked this up, paired it with a good soup and plain green salad. Comfort, comfort, comfort !! Thank you!

      Michelle on Feb 14, 2009 @ 7:17 am Reply
    19. 19

      looks great; can’t wait to try it. :) thanks for the lovely recipe + photos!

      minijewel on Feb 17, 2009 @ 8:00 pm Reply
    20. 20

      I made this for supper last night, and everyone loved it. It has such a good blend of flavors.

      Bridget on Jan 8, 2010 @ 3:30 pm Reply
    21. 21

      so good! I didn’t boil the potatoes first. Still great! Holy wow. 

      katy on Nov 28, 2012 @ 10:47 pm Reply

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