Rosti (roosh-tee) originated as a farmer’s breakfast item in the canton of Bern in Switzerland. In Germanic Switzerland, rosti literally means ‘crisp and golden’ and refers to a dish of shredded potatoes, sauteed on both sides in butter with salt and pepper. Regional variations include extra ingredients such as bacon, ham, onion, cheese, apples or herbs and fresh vegetables.
This Swiss potato dish can be described as a cross between hash browns and a potato pancake. Poached eggs are particularly good with rosti at breakfast, but when served at any other meal, toppings might include smoked salmon, bacon, avocado, sour cream and red onions.
Writing this blog makes me mentally return to the brief bit of time Brion and I spent in Lugano, Switzerland. This city lies at the edge of Lake Lugano, south of the Swiss Alps. Lugano has a traffic-free historic town center where we enjoyed not only a great meal but some of that fabulous Swiss chocolate. The city’s waterfront forms a crescent around the bay. The climate of Lugano is humid subtropical that closely borders on being oceanic. I’ve included a few of Brion’s photos of the beautiful villas along the shores of Lake Como and in the city of Lugano. Hopefully, some day we will be able to explore Switzerland a little more extensively.
Mental journey aside, today I not only am making a potato rosti but something that mirrors that idea using zucchini instead of potatoes. It should make for a tasty combo.
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- 4 eggs
- salt & pepper to taste
- 50 grams Parmigano - Reggiano cheese, grated
- 350 grams potatoes (about 4)
- 100 grams Swiss or Gruyere cheese, shredded
- 60 grams ham, sliced thin
Ingredients
Potato Rosti Roll
Filled Zucchini Roll
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- Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate potatoes, rinse & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 30 minutes. Remove from oven; sprinkle with Swiss cheese & shingle with ham slices. Using parchment paper, gently roll up rosti & bake for another 10 minutes or until cheese melts. Serve hot.
- Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate zucchini & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 20-25 minutes. Remove from oven; sprinkle with smoked Gouda cheese & shingle with ham slices. Using parchment paper, gently roll up zucchini roll & bake for another 10 minutes or until cheese melts. Serve hot or cold.
- It is very important that you absolutely MUST squeeze out all the moisture from potatoes & zucchini before you add the eggs.