Crispy Potato Rösti with Ham, Fried Egg, and Herby Sour Cream

Why You’ll Love This Recipe

• Shatteringly crisp potato edges with a tender, fluffy center.
• Salty shaved ham, a runny fried egg, and cool herby sour cream make every bite balanced.
• One skillet, simple ingredients, and approachable techniques for home cooks.
• Perfect for brunch or a quick weeknight dinner, with easy variations.

Grocery List

• Produce: Russet or Yukon Gold potatoes, fresh chives, parsley or dill, lemon, garlic.
• Dairy: Sour cream, unsalted butter, eggs.
• Pantry: Neutral oil (canola/grapeseed/sunflower), kosher salt, black pepper, flaky sea salt (optional).

Full Ingredients

For the Rösti

• 600 g (1.3 lb) Russet or Yukon Gold potatoes, peeled
• 4 tbsp (60 ml) neutral oil, divided
• 1 tbsp (14 g) unsalted butter
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp cornstarch if using waxy potatoes

Herby Sour Cream

• 1/2 cup (120 g) full-fat sour cream
• 2 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh parsley or dill
• 1 tsp lemon zest
• 1 tsp fresh lemon juice
• 1 small garlic clove, finely grated or minced
• Pinch kosher salt and black pepper

Toppings

• 90 g (3 oz) shaved ham (prosciutto, speck, or Black Forest), loosely torn
• 2 large eggs
• 1 tsp neutral oil or butter, if needed, for frying eggs
• Optional: extra chopped chives and flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Mix the herby sour cream

In a small bowl, combine sour cream, chives, parsley or dill, lemon zest, lemon juice, and garlic. Season with a pinch of salt and pepper. Cover and refrigerate so the flavors meld while you cook.

Step 2: Grate and dry the potatoes

Using the large holes of a box grater or a food processor disc, coarsely grate the potatoes. Give the shreds a quick rinse under cold water for 5–10 seconds to remove excess surface starch (this helps prevent gumminess while keeping enough starch to bind). Squeeze the potatoes very dry in a clean kitchen towel until almost no liquid drips out. Toss the dry shreds with 1/2 tsp salt and 1/4 tsp pepper. If using waxy potatoes, sprinkle in 1 tsp cornstarch and toss.

Step 3: Start the rösti

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 3 tbsp oil and 1 tbsp butter. When the fat is hot and shimmering (about 350°F/175°C if you check with an instant-read thermometer), scatter in the potato shreds. Quickly spread and press them into an even 10-inch round, about 1/2 inch thick, tucking strays back under the edge for clean, crisp sides.

Step 4: Crisp the first side

Cook undisturbed for 10–12 minutes, adjusting the heat so the rösti sizzles gently without smoking. Rotate the pan occasionally for even browning. When the edges look deeply golden and the rösti feels set, loosen the sides with a spatula to ensure it is free from the pan.

Step 5: Flip and finish

Place a plate slightly larger than the skillet over the rösti. Wearing oven mitts, flip the skillet to invert the rösti onto the plate. Return the skillet to medium heat, add the remaining 1 tbsp oil, then slide the rösti back into the pan, browned side up. Cook 5–7 minutes more until the underside is deep golden and the center is tender when pierced. Slide onto a wire rack or board and keep warm in a 200°F (95°C) oven while you cook the eggs.

Step 6: Fry the eggs

In the same skillet over medium heat, add a touch of oil or butter if the pan looks dry. Crack in the eggs and cook sunny-side up for 2–3 minutes, until the whites are just set and the yolks are still runny. Season lightly with salt and pepper. If you like softly set tops, add 1 tsp water and cover for 20–30 seconds to baste. Warm the shaved ham briefly in the warm pan for 10–15 seconds if you prefer it just heated through.

Step 7: Assemble and serve

Transfer the rösti to a serving plate. Arrange the shaved ham in loose folds on top, add the fried eggs, and spoon on generous dollops of herby sour cream. Finish with extra chives, freshly ground black pepper, and a pinch of flaky sea salt. Serve immediately for peak crispness.

Pro Tips

• Dry is everything: squeeze the potato shreds until nearly dry to touch for the crispiest crust.
• Go low and slow(ish): medium heat lets the interior cook through while the exterior browns evenly.
• Use the right pan: a 10-inch nonstick or well-seasoned cast iron gives the best release and color.
• Butter + oil = flavor and performance: oil raises the smoke point; butter adds nutty richness.
• Flip with confidence: loosen edges first, then invert onto a plate larger than the skillet.

Variations

• Alpine rösti: sprinkle 60 g (2 oz) grated Gruyère on the rösti during the last 2 minutes of cooking; add crisped bacon or lardons and a few cornichons.
• Vegetarian mushroom rösti: skip the ham and top with sautéed garlicky mushrooms and wilted spinach; add a pinch of smoked paprika.
• Mini rösti: make 4 smaller rounds (about 4–5 inches) for individual servings or appetizers; reduce cook time to 5–7 minutes per side.

Storage & Make-Ahead

Rösti is best fresh, but you can par-cook it: cook the first side until golden, flip, cook 2 minutes, cool completely, then refrigerate up to 24 hours. To finish, crisp in a lightly oiled skillet over medium heat 4–5 minutes per side or in a 400°F (200°C) oven on a rack for 10–12 minutes, flipping halfway. Fully cooked rösti can be frozen up to 1 month; reheat from frozen at 425°F (220°C) for 15–18 minutes until hot and crisp. Herby sour cream keeps 3 days refrigerated. Fry eggs to order and add ham just before serving.

Nutrition (per serving)

Approximate: 645 kcal; 40 g fat; 53 g carbohydrates; 24 g protein; 5 g fiber; 820 mg sodium. Values vary based on ham and oil absorption.