Over the years I've made rosti, potato pancakes or latkes and never had a bad one. I've used different kinds of potatoes, added eggs, onions, cheese. I've rinsed the potatoes well or not at all, dried them thoroughly (using a towel or a salad spinner), or not. I've used butter, cooking oil, ghee, clarified butter. I've used the oven to make them crispier. But I've never added fried eggs on top. Wonderful idea! I'll try it next time. Thanks for the post.
Swiss here: this looks pretty good, we would usually take the skin off the potato though and first cook it for 5mins while stirring before you shape it into the 'pancake'. And then you can also sautee onions or bacon in the pan first before adding the grated potatos. I also love adding some gruyere into it and tend to eat the end product with ketchup&hot sauce (not very Swiss but I've lived in the US for a while lol). I was disappointed you didn't even mention this was a Swiss dish though and if I was learning about a new dish I would personally want to know a little bit about it.
I vote "Unequivocal Yum" should be added to the modern language dictionary by Chris Morocco! I am 68 and I'm foggy on how to do such a thing but I'll certainly support it.
Swiss tip: You can also grate some cheese on it, add bacon, etc... add Rösti in your burger (just on top of the patty) if you feel like it, etc... the fatter, the better. And the salade is optional...
@@TheLivirus Rösti is Alpine food... germany switzerland italy and austria.... all very similar in the region... it's also very popular in the northern parts of germany (post war food)
i like your take on Röschti. but not flipping it for a two sided rost would get me in deep trouble and i could not imagine the looks i would get serving it :D again no hate just saying ^^
So the idea behind rösti is that it's eaten the day after raclette (that huge wheel of cheese), with leftover potatoes. The rule is you have to boil the potatoes the day before!! That's the history behind the dish and how it came about. Then.. it's served other way round, crispy side up, and then toppings added. Usually if egg it would be finished off in oven or something. I'm vegan I eat it with mushrooms :)
While this is an awesome recipe... the crisp of the Rosti (Röschti as its called in Switzerland)really gives it a good umpf and i highly recommend flipping it rather than baking it. Its a bit tricky but soooooooo much better and worth it. Its a dish that we love eating in the Alps, especially when skiing and it is simply an absolute classic in swiss cuisine.
As a single person that lives alone yes it honestly freaking sucks not to cook for someone and talk about it. Thank goodness I teach culinary at the high school level
Swiss here, this is not how Rösti is done. It's actually very simple, all you do is take the leftover potatoes, which where boiled, and grate them into the pan, after some time, maybe 10mins, put a plate in top of the pan and turn it, so you can flipp over. Put the side which was done facing up. Continue for another 10mins to have the perfect crisp.
him not flipping it finally lets me know how angry italians feel about non italians cooking their food lmao. but nah jokes aside that is an interesting take on the dish for sure, looks good
If you like potatoes with eggs and don't feel like making an omelette or a scramble just fry some potato slices (around half to one and a half millmeters thick, make sure they don't get too crunchy but not too soggy either) and some eggs and layer or mix them in a deep dish (salted to taste) with some good dry cured ham... we call it "broken eggs" ( _ous trencats_ ) around these parts and it's fast, simple, and delicious.
I make rosti often and today I followed your recipe for brunch with my wife this morning. Not flipping makes a really great textural difference and the baked eggs are awesome. Served with bacon and all is well in the world.
@ChrisMorocco best way to get potatoes dry, is to put your grated potatoes into an old large (clean) teatowl, pick up each corner, and bring it to the sink or over a large bowl - then start to twist and spin the tea towel, it'll get so tight all the moisture will flow out quickly.
In Switzerland, you do boil the potatoes first. And we also call it Röschti - pronounced slightly different than the American way. Anyways, now I'm hungry...
Does boiling it add anything to it, Such as flavoring, crispier, lowers the amount of time needed in the oven? It looks so good, and really want to try this. Also do you add anything else?
@@laloawesomehc No, actually just boiled potatoes (which you should boil a day ahead - otherwise they will stick together after grating), salt and pepper. You fry the grated potatoes 5 min in the pan (while stirring occasionally) before you form a "cake" the way Chris did it, let it cook (medium heat) for about 15 min on each side. There's no need to put it in the oven afterwards. And also don't squeeze the grated potatoes if you boiled them beforehand - that would get you mashed potatoes.
Don't know about the Swiss.... but we never eat them with egg... but usually with applesauce or just some sugar and cinnamon here across the border in Germany
My family usually doesn't add salt until after the Rösti is cooked bc if you add it too early it draws more moisture out of the potato which ends up steaming the potato rather than chrisping it
@@chavem thank you! I went to both Switzerland and Germany two years ago and we got it confused on which parts of the country used the word Rosti when we tried to order hash browns at McDonald’s 😂😂😂
As a Swiss person I like seeing Swiss food represented, but also, I am slightly offended that this rösti is nothing like we make it here and I want to cry in Swiss German now :( We don‘t add onions and we do fry it on both sides, no oven required, and squeeze the potatoes in a clean towel first (just in case anyone is interested).
yeah, it's redundant, but it's helpful for people who have no idea what rösti is, which I'm willing to bet is a significant percentage of their audience.
Who doesn't love rosti and the sweet, crispy onion bits. If I'm not feeling well and need some comfort, this is IT🥰 And, yeah. It must suck to not have other folks tasting the results. We're getting there!
man the first time i had a rosti was a rosti with smoked salmon in a random swiss thai restaurant in an island and i absolutely miss that diVINE experience.
He said _for him_ , *one* of the biggest casualties was not being able to share food with others. His career and purpose in life is making food for other people to enjoy. The psychological and social impact of isolation to those of us that have survived this ordeal is still real and significant.
I have never agreed more with a person than when Chris threw down about grated parm vs microplane parm. I see your grated Parm Chris and I raise you one blender/food processor Parm
At the end talking about hash browns on a sandwich, that's one of my favourite weekend treats, either bread or batter a nice piece of haddock, fry till crispy & pop between slices of nice sort bread with hash browns some sauce [homemade ketchup or mayo is acceptable], give it a little squash down then eat that crispy, soft, flaky tasty thing right down. Yum. Liked the big rosti too, I like a little balsamic vinegar drizzled on mine when I put the eggs on to bake. Made me very hungry now, off to make my dinner now.
- Can't pronounce Rösti - Didn't pre-boil the potatoes - Didn't flip it - Baked it in the oven?! östi, then just fry the eggs and place them on top? Or better still, make
Wow, you guys are editing comments now? Last line should have read something like: Why not flip the Rösti, then just fry the eggs and place them on top? Or better still, make Zürcher Geschnetzeltes. No mention of the country of origin - Switzerland. You treated this recipe with the same lack of respect that you gave your minority workers.
Over the years I've made rosti, potato pancakes or latkes and never had a bad one. I've used different kinds of potatoes, added eggs, onions, cheese. I've rinsed the potatoes well or not at all, dried them thoroughly (using a towel or a salad spinner), or not. I've used butter, cooking oil, ghee, clarified butter. I've used the oven to make them crispier.
But I've never added fried eggs on top. Wonderful idea! I'll try it next time. Thanks for the post.
Swiss here: this looks pretty good, we would usually take the skin off the potato though and first cook it for 5mins while stirring before you shape it into the 'pancake'. And then you can also sautee onions or bacon in the pan first before adding the grated potatos. I also love adding some gruyere into it and tend to eat the end product with ketchup&hot sauce (not very Swiss but I've lived in the US for a while lol). I was disappointed you didn't even mention this was a Swiss dish though and if I was learning about a new dish I would personally want to know a little bit about it.
It's not a Swiss dish
@@octopus8420 It's literally considered the national dish of Switzerland. Even the French call it Rosti Bernois because it originated in Bern.
This video has been up less than 5 weeks, i've made this recipe like 4 times already. It's perfection.
"That is an unequivocal yum."
Something I'm gonna start saying at random objects
I vote "Unequivocal Yum" should be added to the modern language dictionary by Chris Morocco! I am 68 and I'm foggy on how to do such a thing but I'll certainly support it.
Swiss tip: You can also grate some cheese on it, add bacon, etc... add Rösti in your burger (just on top of the patty) if you feel like it, etc... the fatter, the better. And the salade is optional...
Did not know Rösti was Swiss. Thanks for the intel!
I like your toppings better!
Add Oregano and Basil to your Röschti, it takes it to a whole new level.
@@TheLivirus Rösti is Alpine food... germany switzerland italy and austria.... all very similar in the region... it's also very popular in the northern parts of germany (post war food)
Yuuum
i like your take on Röschti. but not flipping it for a two sided rost would get me in deep trouble and i could not imagine the looks i would get serving it :D again no hate just saying ^^
Chris: "I hate having no one to eat with."
The camera and sound guy: Are we a joke to you?
I love when you wear the black sweatshirt with your apron. You look like a monk, just adds to the entertaining mystique.
Chris "The Monk" Morocco.
I can’t unsee this now lol
I came here to say this as well haha
Lol
hahahaha accurate
So the idea behind rösti is that it's eaten the day after raclette (that huge wheel of cheese), with leftover potatoes. The rule is you have to boil the potatoes the day before!! That's the history behind the dish and how it came about. Then.. it's served other way round, crispy side up, and then toppings added. Usually if egg it would be finished off in oven or something. I'm vegan I eat it with mushrooms :)
While this is an awesome recipe... the crisp of the Rosti (Röschti as its called in Switzerland)really gives it a good umpf and i highly recommend flipping it rather than baking it. Its a bit tricky but soooooooo much better and worth it.
Its a dish that we love eating in the Alps, especially when skiing and it is simply an absolute classic in swiss cuisine.
omg when he said 5:10 "when you grate the garlic, you really RELEASE THE BEAST" BIMINI BIMINI !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I went str8 to bimini aswel
HEHDJDH looking for this comment
so fun to see swiss dishes represented!
Swiss WINK WINK definitely German! or Austrian! or maybe Swiss
@@LoFiAxolotl Rösti is certainly swiss.
@@LoFiAxolotl As an austrian I can tell you its swiss.
@@LoFiAxolotl as a Korean I can tell you it’s Swiss
@IDDQD as a swiss, I can tell you it‘s swiss
a swiss person passed away everytime you said rosti chris :'( you guys could've written it with an ö in the title WERE NOT ASKING FOR MUCH HERE
And if it is as in Norwegian, the ö is pronounced as the u in "burn".
We're* not asking for much here.
@@FIGHTTHECABLE your so mean... you‘re correction rlly hurt me :(
and anyway, Kosher salt? realy ,i didnt know thers kosher salt lol
i feel ya
Chris is showing his devotion to cooking by dressing like a Capuchin Monk. Respect.
As a single person that lives alone yes it honestly freaking sucks not to cook for someone and talk about it. Thank goodness I teach culinary at the high school level
Swiss here, this is not how Rösti is done. It's actually very simple, all you do is take the leftover potatoes, which where boiled, and grate them into the pan, after some time, maybe 10mins, put a plate in top of the pan and turn it, so you can flipp over. Put the side which was done facing up. Continue for another 10mins to have the perfect crisp.
him not flipping it finally lets me know how angry italians feel about non italians cooking their food lmao. but nah jokes aside that is an interesting take on the dish for sure, looks good
If you like potatoes with eggs and don't feel like making an omelette or a scramble just fry some potato slices (around half to one and a half millmeters thick, make sure they don't get too crunchy but not too soggy either) and some eggs and layer or mix them in a deep dish (salted to taste) with some good dry cured ham... we call it "broken eggs" ( _ous trencats_ ) around these parts and it's fast, simple, and delicious.
I make rosti often and today I followed your recipe for brunch with my wife this morning. Not flipping makes a really great textural difference and the baked eggs are awesome. Served with bacon and all is well in the world.
Doesn't peel the skin. I like this guy already.
A good method for squeezing is using a dish towel, just ball it up and twist as hard as you can.
I was wondering why he didn't use a cheese clothe.
Put some salt, let it sit a minute, then squeeze.
it's not how Röschti is traditionally done, but it does look very good. :)
We are still here for you Chris. We wish we could taste your cooking with you, but watching it will have to do.
I love my Rösti with apple sauce or „Zürcher Geschnetzeltes“
I'm heavily missing the Ö in this.
A great and very crunchy idea and those eggs on top topping the potatoes is a real delight thank you very much for sharing
I have no idea why microplaning the cheese would be different than the grated cheese he used?! Just no explanation for his magical cheese!!
I need a whole new segment of BA chefs telling supernatural stories they've experienced in the kitchen
Mmm. I will make this.
@ChrisMorocco best way to get potatoes dry, is to put your grated potatoes into an old large (clean) teatowl, pick up each corner, and bring it to the sink or over a large bowl - then start to twist and spin the tea towel, it'll get so tight all the moisture will flow out quickly.
In Switzerland, you do boil the potatoes first.
And we also call it Röschti - pronounced slightly different than the American way.
Anyways, now I'm hungry...
Does boiling it add anything to it, Such as flavoring, crispier, lowers the amount of time needed in the oven? It looks so good, and really want to try this. Also do you add anything else?
@@laloawesomehc No, actually just boiled potatoes (which you should boil a day ahead - otherwise they will stick together after grating), salt and pepper. You fry the grated potatoes 5 min in the pan (while stirring occasionally) before you form a "cake" the way Chris did it, let it cook (medium heat) for about 15 min on each side. There's no need to put it in the oven afterwards. And also don't squeeze the grated potatoes if you boiled them beforehand - that would get you mashed potatoes.
@@lelion9362 awesome, thank you!
yeah ... ässe mir alli Röschti zum z'Morge mit de Härdöpfel vom Vordag.
Don't know about the Swiss.... but we never eat them with egg... but usually with applesauce or just some sugar and cinnamon here across the border in Germany
My family usually doesn't add salt until after the Rösti is cooked bc if you add it too early it draws more moisture out of the potato which ends up steaming the potato rather than chrisping it
Note taken: ✅
Event added: ✅
Event: When Chris was sus of the plate…
Potatoes in a clean towel and squeeze all the water out first makes a better rosti
S E V E R E
Why is Switzerland literally the best place
It isn't though. Very expensive and people are pretty xenophobe
It is though? But it is really expensive, and people can be xenophobic(although still a lot less than in the us).
@@tilazt I have lived in switzerland for many years. It's not that great, trust me.
@@DrBastycore I would know, I live there😂
I just woke up, don’t make me hungry like this Morocco 😫
I would eat with you and your family any day of the week. You are amazing Chris, I’m gonna try to make this.
YEES I never expected to see a video about Rosti (or Röschti as we call it here) 😍
What country/language is that?
Röschti ischs beste😎
@@lorshemarie Swiss German 🇨🇭❤
@@echodub81 Odr wie mer so schön seit: Röschti isch sGröschti
@@chavem thank you! I went to both Switzerland and Germany two years ago and we got it confused on which parts of the country used the word Rosti when we tried to order hash browns at McDonald’s 😂😂😂
Brad and Chris... the only reasons I have to live
As a Swiss person I like seeing Swiss food represented, but also, I am slightly offended that this rösti is nothing like we make it here and I want to cry in Swiss German now :(
We don‘t add onions and we do fry it on both sides, no oven required, and squeeze the potatoes in a clean towel first (just in case anyone is interested).
Sounds way better! Thank you!
Finally! How is flipping it not common sense?! It even looks bad when you don’t do it... I don’t get it
Rösti*
And I'm not sure why they're calling it "Potato rösti", since rösti always has potatoes in it.
Cause they're americans and don't know anything about european food lol
yeah, it's redundant, but it's helpful for people who have no idea what rösti is, which I'm willing to bet is a significant percentage of their audience.
For sure, the tasting as a group and the critique is what a cook/chef needs.
I am not convinced by this very gray-looking Rösti!
As a Swiss chef: what he has cooked is an insult for every potato on earth and for the dish "Röschti". to be honest, i even feel sorry for the eggs.
There are LOADS of videos here with actual Swiss people showing you how to make a REAL Rösti !
Yes but they are not Chris Morocco
Rösti. I know its hard to find the dots over a letter in the english keyboard layout. But cool to see that :)
Just hold ALT and type 148.
At 1:55 you can see his knuckle has a nick on it. I'm glad to know even pro chefs nick their knuckles on a cheese grater! 😂
Chefs add a bit of flesh for flavour wym??
PS I watched this 2 weeks ago and can't get that potato rosti out of my mind!
This is the kind of thing I need to learn to cook more of!
Learn real Rösti though, this isn't how you make them originally
He's tripping with the moving plate
Here in Switzerland, we have awsome rösti :)
Ahh I love this with roasted zucchini or egg plant on top
Never thought I'd see Swiss cooking on Bon Appetit haha!
yum. glad you included the skins. i leave them on for everything.
When Chris talks about a casualty of the year being no one to share food with I wonder if in part he was talking about most his friends leaving BA?
Going to make this for breakfast for the kids.
"you do you". Chris phrase of the month
The gost wants a plate too....haha
Chris knows Middle Child in Philly is where it’s at.
Made this for breakfast on Wednesday. Now I'm the hero. Thanks for the inspiration!
He can’t leave it alone.
Those potatoes would be the bomb! Wait, gonna go make some! Thanks for the memories.
Father Chris makes heavenly potatoes....
Yum. Will make this. Dis Chris just quote Jane Austen at the end there?!? 😆
This with some crispy bacon or ham and some hollandaise on top. Chef kisses 😚
10:10 in german speaking countries macdonalds occasionally serves a big rösti, which is a burger with a rösti and bacon :)
SEVERE CRUNCH
We make cabbage rosti and also different kinds of greens rostis. We mix with gram flour for binding.
So basically hasbrowns + eggs with a ceasar salad for breakfast.
Who doesn't love rosti and the sweet, crispy onion bits. If I'm not feeling well and need some comfort, this is IT🥰 And, yeah. It must suck to not have other folks tasting the results. We're getting there!
this guy is hilarious!
SWISS PEOPLE UNITE!
Chris: starts browning potato
plate: *aight im out*
You say Rosti funny! X 😘👌
Looks so delicious .
I am literally salivating! 😍
Man, that was delicious! 👍🏼
Chris be carrying this channel he must be exhausted
man the first time i had a rosti was a rosti with smoked salmon in a random swiss thai restaurant in an island and i absolutely miss that diVINE experience.
I love your cookies to death but why in the oven? Why no flipping the Rosti?
I love Chris’ sparkly countertops.
I wonder if they're quartz. I would love to hhave quartz countertops.
Thanks, man!
i'm actually going to live to switzerland in 3 weeks. It's great you teach me how to make rosti :)
It's Rösti btw, not Rosti :)
enjoy your stay here!
Where? I live in Berne..
@@admina.r.9727 basel
the biggest casualty of the year is the loved ones we lost due to covid, not that you can't invite ppl over to eat your food...
He said _for him_ , *one* of the biggest casualties was not being able to share food with others. His career and purpose in life is making food for other people to enjoy. The psychological and social impact of isolation to those of us that have survived this ordeal is still real and significant.
Was that anchovies in the background? were those supposed to go in the dressing?
I have never agreed more with a person than when Chris threw down about grated parm vs microplane parm. I see your grated Parm Chris and I raise you one blender/food processor Parm
Pro tip: Don’t squeeze all the water out of the potato and it steams faster and cooks quicker. You can still achieve a crispy underside.
That's awesome
Ah yes, a parsimonious amount.
At the end talking about hash browns on a sandwich, that's one of my favourite weekend treats, either bread or batter a nice piece of haddock, fry till crispy & pop between slices of nice sort bread with hash browns some sauce [homemade ketchup or mayo is acceptable], give it a little squash down then eat that crispy, soft, flaky tasty thing right down. Yum.
Liked the big rosti too, I like a little balsamic vinegar drizzled on mine when I put the eggs on to bake. Made me very hungry now, off to make my dinner now.
Yummmmmmm gunna have to try this soon!
- Can't pronounce Rösti
- Didn't pre-boil the potatoes
- Didn't flip it
- Baked it in the oven?!
östi, then just fry the eggs and place them on top? Or better still, make
Wow, you guys are editing comments now? Last line should have read something like:
Why not flip the Rösti, then just fry the eggs and place them on top? Or better still, make Zürcher Geschnetzeltes. No mention of the country of origin - Switzerland. You treated this recipe with the same lack of respect that you gave your minority workers.
Hilfe, I love Chris but this is a horrible Rösti
Oh boy! I love making these! They're amazing with sweet potatoes!
Needs a bit of Speck, but gonna make some this week just like that anyway. Thanks for the idea.
Call me back when the comments are more marinated
I am going to make this. But with bacon.
I miss Molly and Carla
You can find them on Instagram! I love them too.
I was anxious looking at him run a small handheld piece of potato on the grater that fast