Changing seasons + Oktoberfest = beer + sausage + rösti.
That’s an equation I have no problem balancing! Rösti is a Swiss dish, similar to the U.S. version of hash browns. It can be made with either raw or pre-cooked potatoes and is prepared like one large pancake in a skillet and served family style. You will see rösti in Swiss and German restaurants with various ingredients cooked in (cheese, bacon and/or onion) and sometimes with savory creamy sauces or even sweet apple sauces.
While my unorthodox personal-sized sweet potato rösti can by no means be considered traditional, it certainly quenches the need for a nice heavy meal when paired with sausage or brats and some good brew. Rösti brings back memories from my childhood, when breakfasts always included hash browns and hot cocoa. I distinctly remember the sound of my dad grating potatoes in the morning. The short, rhythmic swishing of potato on sharp metal was the one reason that would get me out of bed before Saturday morning cartoons. I would watch patiently and hope the batch would turn out extra buttery and crispy. Coming from a big family, we typically made massive quantities of hash browns, and I could easily eat an entire skillet on my own.
For this sweet potato rösti, I added white onion for flavor, egg for binding purposes (because sweet potatoes are less starchy than Yukon or russet so they don’t hold together as well) and cooked it up on a skillet with olive oil (you can add butter too for more flavor). Serve with Brussels sprouts, turkey sausage and there’s a hearty well-balanced meal! For those who prefer baking instead of frying in a skillet, you can definitely bake these too and they turn out wonderfully! The only thing I would caution is if you choose to bake them, you will probably want to par-boil the potatoes first.