Rösti Potatoes

Rösti Potatoes

Rösti (Rq-sty) Potatoes, sometimes spelled Roschti Potatoes according to Swiss German, was originally a breakfast dish enjoyed by farmers in the Swiss Canton of Bern.  Many Swiss people consider Rösti to be a national dish. This particular variation includes fresh smoked ham, which was an advent of the Swiss and German settlers in Northeastern Ohio’s Amish Country.  The smoked mozzarella was added to make the dish more flavorful, as it is now often enjoyed as a lunch or dinner dish rather than just breakfast. This is another one of those recipes where the quality of the ingredients will determine the quality of the dish.  While various types of potatoes are acceptable, make sure to use quality fresh ham and smoked mozzarella.  Budget ham and cheese from your local grocery store will not add much zing.          


  • 6-8 Large Potatoes
  • 1 Large Onion
  • 1 tablespoon of salt
  • 3 Tablespoons of Butter (we recommend Fresh Amish Butter)
  • 2 Tablespoons of Olive Oil
  • 1¼ cups of Grated Smoked Mozzarella cheese
  • ½ Pound of fresh smoked ham, very thinly sliced


  1. Peel potatoes and onion.  Finely chop onion and finely shred potatoes. Combine onions, potatoes, and salt.  
  2. Heat 2 skillets.  Divide the butter and olive oil evenly between them.  Heat until the butter is slightly brown.  Then divide the potato-onion mixture evenly between them.  Cook both for 8 minutes, stirring once or twice.
  3. Add Smoked Mozzarella to both skillets.  Firmly press potatoes into pancake shapes.
  4. Press the two pancakes together with smoked ham in between.
  5. Cover and cook for 5 minutes until the bottom becomes crispy.  Then flip and cook for an additional 5 minutes.

Serve immediately.

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