Potato rösti with sage and blanched peas

With this Swiss national dish it’s only your imagination that sets the limit, and plus it’s super easy to make. Serve them when they’re golden brown so they have just the right crunch.


Potato rösti with peas and a sauce, served on a plate


  • 500 g potato

  • 2 onions

  • 6 leaves of sage

  • oil for frying

  • 1 egg

  • 1 spoon of flour

  • 200 g fresh peas

  • Fresh mint

  • 250 g Skyr

  • Garlic, salt, pepper and olive oil


  1. Grate the potatoes and squeeze the water out of it.

  2. Chop onions and sage and mix with the grated potatoes. Also mix the whipped egg, flour, salt and pepper.

  3. Pod the peas and pour boiled water over them. Lad them sit in the water for 20 - 30 seconds. Mix the peas with chopped mint, some grated garlic, olive oil, lemon, salt and pepper. Taste your way. The peas are now placed on a layer of Skyr.

  4. Shape your Rösti and fry them on the pan with plenty of oil. They need approximately 4 minutes on each side. Sprinkle with some salt.

  5. Then your done and ready to eat. Enjoy!

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