I’ve mentioned before we are lovers of all-things-potatoes; chipped, mashed, baked, roasted, scalloped, cheesed, twice-baked and stuffed as well as fried, it’s a given that nary a potato goes to waste in this house. And in fact, given a choice between potatoes and something sweet and I’ll choose a potato every time.

Mashed with a little butter (or more), a few pinches of salt and pepper and I’m a happy camper thank-you-very much; depending on my mood, I’ve also added ingredients such as sour cream, horseradish, heavy cream, chives or grated sharp cheese – all enjoyed with gusto by all who sat at our table. And I must admit that the perfect weekend breakfast includes a crispy-edged side of hashbrowns along with a perfectly fried egg and maybe a slice of bacon . . . or two.


Apparently the Swiss love their potatoes too – in the form of RostÏ – which to me, looks like one skillet-sized hashbrown. Research tells me that there really isn’t one definitive way of making a true RostÏ other than it involves potatoes and some form of fat as well as salt and pepper. There are recipes calling for raw shredded potatoes, some use par-boiled potatoes, some use a starchy potato (russets) while others use a waxy potato (Yukon Gold).


For me, it doesn’t really matter; just bring on the potato.

Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.


  1. Midnight Avenue J

    Looks great. But a quibble: Sweden and Switzerland are two different countries; one must pass through Denmark and Germany to arrive in Sweden, or cross the Baltic Sea and then pass through Germany (or fly, I know, but to get a sense of the geographical divide, I illustrate land crossings).

    “Rosti” is a SWISS dish, from Switzerland. The food of Sweden is referred to as “Swedish” and their potato pancakes are called “raggmunk.”

    • Thank you SO MUCH for setting me straight on the difference between Swiss and Swedish – I hadn’t made that connection and I do appreciate the information. I’ve not traveled to either country – but I do enjoy potatoes, regardless of where the recipe comes from!

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