Beet and Potato Roesti


  • 4-6 medium beets, about a 1/2 cup when grated
  • 2 small potatoes, scrubbed
  • Salt and pepper
  • 4 scallions, chopped
  • 1/2 cup flour
  • 2 tablespoons butter


Trim and scrub the beets; then peel them. Grate them into a medium bowl. Start preheating a large (12-inch) skillet over medium heat. Working fast, so they don’t discolor, grate the potatoes into the same bowl as well. Add the salt, pepper, and scallions and combine well. Then add the flour, a few tablespoons at a time, until well combined. Melt the butter into the skillet until it foams. Put the mixture into the middle of the pan and flatten out with a spatula. It should be a centimeter or thinner. Cook for 8-10 minutes until nice and crispy. You will need to flip it over. To do this, place a large plate over the top and flip the frying pan over, sliding the roesti back into the pan. Cook until the other side is crispy, about another 8 -10 minutes. Serve hot or at room temperature with green onions on top.  We also like to dollop some sour cream or plain yogurt on each slice.