Swiss Rösti

by Editorial Staff

Maybe you have already cooked something like this more than once, without even suspecting that you have a simple, tasty, hearty European dish on your table. The dish got its name from the coarse potato grater, which in Switzerland is called “resti”.

Summary

Cook Time	30 minutes
Total Time	30 minutes
Course	Main Dish
Servings (Default: 2)

Ingredients

Potatoes – 3-4 pcs.
Ham – 100 g
Hard cheese (choose the cheese that melts well: Emmental, Gouda) – 100 g
Vegetable oil – 2-3 tbsp
Salt
Ground black pepper

Instructions

It is better to boil the potatoes in their skins for the resti the day before. Choose potatoes that don’t boil.
Peel the potatoes and grate them on a coarse grater. Season with salt and pepper. You can add some of the diced ham. Mix everything.
Heat oil in a skillet over high heat, reduce heat, and add potatoes. Spoon the potatoes into the pan. When the potatoes are browned until golden brown (5-7 minutes), turn them over. Do not try to do it with a spatula, it is unlikely to work. It is convenient to turn over with a plate. Cover the skillet with a large plate and turn over. And then move the sash from the plate into the pan with the right side.
Cut the remaining ham into cubes. Grate the cheese on a coarse grater.
Put ham on top and sprinkle with a thick layer of cheese. The cheese should melt. To make this happen faster, you can cover the pan with a sieve.
Again manipulating the plate, put the sheets on the dish.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.