Who doesn’t love buttery spuds?

If you’re looking for your next Christmas morning breakfast, then look no further than the Swiss all butter Rosti. Crunchy potato and onion, cooked in butter with plenty of salt and pepper. Have a look on my Youtube channel for a video recipe for this delicious spud.

For this recipe, you’ll need to grab a medium sized frying pan and fill it with potatoes. I like a Maris Piper for this recipe (or a Yukon Gold in the US) as the starch is what holds your rosti together. If your potatoes are too waxy, they won’t stick together.

The other ingredients you’ll need for this crispy rosti are:

1 large brown onion

2 tbsp clarified butter or ghee – you may need a bit more of this depending on the potatoes

Salt and pepper

I like to top my rosti with creme fraiche and a bit of caviar, but you can use smoked salmon, cream cheese, bacon – whatever you like! Or just have it plain, as the Spud God intended.

You need enough Maris piper potatoes to fill the size of pan you’re using, plus one extra for good luck.

Grate ’em up

The first step in any all butter rosti is to get grating. Peel all of the potatoes and grate them with a box grater on the coarsest side, then do the same with an onion. Next you’ll need to grab an old clean tea towel – don’t use your new fancy ones! Chuck a big handful of your grated potato and onion mix into the middle, then squeeze out all of the water. In cooking, generally the dryer things are the crispier they’ll get. It’s the same theory for fish skin, steak, chicken, or anything else you want to get super crisp. Tip all of your dry potatoes and onions into a bowl with a big pinch of salt and pepper. Stir through a few tablespoons of melted clarified butter. Give everything a good squelch together.

Frying the Rosti

Get your pan over a medium high heat and melt in a bit more clarified butter. Arrange all of the grated potato mix into the base of the pan and gently press it down into an even layer. Try not to smush it all down too much, because the air pockets in the potatoes  will help to steam the rosti from the inside. Leave it to cook for around 10 minutes on a medium heat until it starts to go golden around the edges of the pan. The top of the rosti will start to look dry and change colour slightly as the potato cooks – this is what you need!

Flip her over

This is the scary bit. When you’re happy your rosti is golden on the bottom of the pan, put a thick tea towel under the base of the pan and a large plate on top. Give it a confident flip onto the plate and admire the glory of your golden brown spud. Melt a little extra clarified butter into the pan to help the other side of the potatoes go golden. Gently use a spatula or palette knife to slide the rosti back into the pan, golden side up. Cook for another few minutes on the other side – this is just to get colour, as the potato is already half cooked!

Slicing and topping

Give your golden rosti a final flip onto a chopping board and use a long sharp knife to cut into slices like a pizza. Use the tip of the knife to cut along so you don’t drag the grated pieces of potato, then cut through the crispy base. Top with whatever you fancy, but personally I like creme fraiche and caviar for a boujie breakfast. With a bit of smoked salmon on the side. And maybe a cheeky glass of Champagne at Christmas. obvs. Whatever you put on it, bask in the beauty of your all butter rosti.