Vegan Classic Swiss Rosti
Discover the perfect balance of simplicity and flavor with this Vegan Classic Swiss Rösti, a plant-based twist on the beloved Swiss potato pancake. Made with golden, crispy russet potatoes, this dish is enhanced with a subtle cheesy note from nutritional yeast and the fresh, herbaceous kick of chopped chives. Perfect for breakfast, brunch, or an impressive side dish, this recipe beautifully highlights the art of turning humble ingredients into a crowd-pleasing masterpiece. Plus, the secret to achieving that golden, crispy perfection? Removing excess starch and moisture from the shredded potatoes—an essential step for a flawless rösti every time. Ready in just 40 minutes and serving four, this vegan rösti is wholesome, irresistibly crispy, and easy to make. Whether served with a dollop of plant-based sour cream or simply on its own, it’s a must-try recipe for anyone seeking a comforting, dairy-free take on a Swiss classic.
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Ingredients
- 800 grams Russet potatoes
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 2 tablespoons Chopped chives
Directions
Step 1
Begin by peeling the russet potatoes and grating them using a box grater or food processor. Transfer the grated potatoes to a large bowl of cold water to remove excess starch. Let them sit for a few minutes.
Step 2
Drain the grated potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can to ensure your rosti is crispy.
Step 3
In a large mixing bowl, combine the grated potatoes with salt, black pepper, nutritional yeast, and chopped chives. Mix well to ensure even seasoning.
Step 4
Heat a non-stick skillet over medium heat and add one tablespoon of olive oil. Once the oil is hot, add the potato mixture to the pan. Use a spatula to press it down evenly, forming a flat, round cake that covers the whole pan.
Step 5
Cook the rosti for about 10-12 minutes on one side, until the bottom is golden brown and crispy. Gently invert the rosti onto a large plate.
Step 6
Add the remaining tablespoon of olive oil to the pan and carefully slide the rosti back into the skillet, uncooked side down. Cook for another 10-12 minutes until the second side is also golden brown and crispy.
Step 7
Once both sides are crispy, slide the rosti onto a serving plate. Let it cool for a minute and then slice into wedges. Serve warm, garnished with additional chives if desired.
Nutrition Facts
| Serving size | (844.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1071.3 |
| Total Fat 28.0g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1302.3mg | 0% |
| Total Carbohydrate 180.2g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 9.3g | |
| Protein 29.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 126.2mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 4697.3mg | 0% |
Source of Calories