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 hash browns 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 these sweet potato hash browns, 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.
Sweet Potato Rösti (hash browns)
- 4 small sweet potatoes finely shredded with the peel on, or yams
- ½ white onion finely chopped
- 2 eggs
- ½ tsp salt
- 2 tbl grapeseed oil
Shred the sweet potatoes using a box grater or roughly chop the sweet potato and onion, put it all in a food processor and pulse until shredded finely.
Lightly beat the egg in a large mixing bowl, add the rest of the ingredients and stir to combine. Heat grapessed oil in a large cast iron skillet or pan over medium heat.
Form personal-sized sweet potato patties with your hands and place three at a time in the skillet.
Cook for 3 to 5 minutes on one side, repeat for the other side, then flip back to the original side and cover, cooking an additional minute or two. Repeat for the other side as well.
If your patties are burning or crisping up too quickly, lower the heat to medium-low.