Description
Cheese Potatoes Rösti Recipe is a golden, crispy skillet dish made with buttery Swiss cheese, bacon, and green onions. This easy potato recipe is perfect for brunch, dinner, or as a holiday side. Save it now and serve it hot with sour cream!
Ingredients
1 ½ pounds russet potatoes
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
6 ounces Chalet Swiss cheese, shredded (1 ½ cups)
8 green onions, chopped
6 thick-cut bacon strips, cooked and crumbled
4 tablespoons olive oil, divided
Additional bacon and green onions, for garnish
Sour cream, for serving
Instructions
- Boil the Potatoes: Place whole russet potatoes into a large saucepan and cover with water. Bring to a boil, then reduce the heat to medium. Cook uncovered for 20–22 minutes or until just tender. Drain the potatoes and allow them to cool completely. Once cooled, peel and transfer to a large bowl. Cover and refrigerate overnight to firm up the texture.
- Shred and Mix: The next day, shred the chilled potatoes into a large bowl. Add flour, salt, and pepper and toss gently. Fold in the shredded Swiss cheese, chopped green onions, and crumbled bacon until well combined.
- Cook the First Side: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the potato mixture, pressing it down into an even layer with a spatula. Place a lid on the skillet and let it cook for 8 to 12 minutes, or until the underside turns beautifully golden and crisp. Use a spatula to gently loosen the sides and bottom of the rösti.
- Flip and Finish: Place a large plate over the skillet, carefully flip the rösti onto the plate, and slide it back into the skillet with the remaining 2 tablespoons of olive oil. Cover again and cook for another 8–12 minutes until the second side is golden brown and crisp. Once done, transfer to a serving plate.
- Garnish and Serve: Sprinkle the top with extra bacon and green onions. Serve hot with a generous dollop of sour cream.
Notes
Chilling the potatoes overnight helps them shred cleanly and crisp up better.
Use a non-stick or well-seasoned cast iron skillet for best results.
To make it vegetarian, skip the bacon and use sautéed mushrooms or more green onions.
This rösti also works great baked in a 400°F oven for a hands-off approach.
- Prep Time: 20 minutes (plus overnight chill)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Swiss