Left Over Corned Beef–Potato Rösti Recipe

Makes: 4 to 6 servings

Corned Beef–Potato Rösti

By Amy Wisniewski

Rösti is a Swiss treat of shredded, cooked potatoes fried into a thick cake until golden. Here we fold in some onions and Corned Beef for a breakfast dish that gives a nod to Corned Beef Hash.

Game plan: In Switzerland, rösti is so popular that many markets sell pregrated, precooked potatoes for use in this dish. We actually found that grating the raw potatoes and placing them in a strainer eliminates the need to precook them, saving time without sacrificing flavor.

This recipe was featured as part of our Make Your Own Corned Beef story.

  1. Peel potatoes and grate on the large holes of a box grater. Place a fine mesh strainer over a medium bowl and transfer grated potatoes to the strainer. Add salt and pepper and toss to combine; set aside.
  2. Heat 1 tablespoon of the oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes.
  3. Sprinkle half of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes.
  4. To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining 1 tablespoon oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.