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Winter Vegetable Rosti

A Swiss rosti – a large, crisp potato pancake that’s particularly popular with kids – is inexpensive, easy to make and versatile; try adding bits of cooked bacon, sausage or ham to the root vegetable mix, or a pinch of curry powder or other spices. Serve it for breakfast topped with an egg, have a wedge for lunch or use it to mop up saucy dinner stews.

Winter vegetable rosti - winter vegetable rosti


1 medium-large Yukon Gold or other thin-skinned potato
1 parsnip, peeled
1 large carrot, peeled
2 tbsp (30 ml) chopped parsley
1 tsp (5 ml) chopped rosemary or thyme (optional)
salt and pepper to taste
canola oil, for cooking
eggs (optional)


Place a double thickness of paper towel on the countertop and coarsely grate the potato onto it. Let it sit while you coarsely grate the parsnip and carrot into a bowl.

Gather up the grated potato in the paper towel and squeeze out as much liquid as possible. Add it to the bowl along with the parsley, rosemary, salt and pepper.

Set a heavy skillet over medium-high heat and add a generous drizzle of oil. Spread about half of the mixture out in an even layer and cook for 3–4 minutes, without disturbing the mixture, until deep golden and crisp on the bottom. Gently slide out onto a plate and invert back into the skillet. Cook for another 2–3 minutes, until golden on the other side. Repeat with the remaining mixture.

Slide the rosti out onto a plate and if you like, add a little more oil to the pan and fry as many eggs as you want. Place on top of the rosti and serve in halves or wedges.

Serves 4–8.

Originally published in ParentsCanada magazine, October 2014.

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