Swiss Rosti with Sausage & Onion

First Farm Inn

2510 Stevens Road   2 miles off I275 , Petersburg, KY 41080 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • canola oil 1/4-1/3 c.
  • 8 eggs, scrambled or steamed, depending on the number being served


  1. Saute sausage in non-stick skillet, drain grease without leaving the skillet completely dry.
  2. Grate a lot of potatoes (potatoes reduce by about half when cooked). Add them to the hot skillet. (The skillet should be heaping full if you want to serve 8.) Cook on medium to high heat, turning regularly as they brown. Keep turning the browned part in on itself for about a half hour. 10 minutes before serving, Flip the entire browned cake of potato by inverting on a plate and sliding back into the hot skillet. Serve crispy and brown.
  3. Dice one or two onions and add to the potato mixture, Turning and flattening it into a skillet-sized cake. Cook about 15 more minutes.
  4. Traditional Swiss rosti is served as a big flat brown cake on a round plate. To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down, leaving a nicely browned, round potato cake on the plate.
  5. Scramble or steam eggs (in a non-stick skillet with a lid until the yokes cloud over)
  6. Layer eggs on top, garnish with onions, chives and/or tomatoes, mushrooms....
About this recipe:

We hosted Tanja Allenbach, an exchange student from Switzerland, in 1992. Tanja participated in the Youth for Understanding program, which is committed to creating world peace, one person at time as we live together and learn about each other. It's a great program and we highly recommend hosting a student! We learned about rosti when we visited her family who live in Ringgenberg, near Interlaken in 1996.