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Breakfast Rutabaga Rösti

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A crisp, golden Swiss-style rösti made with shredded rutabaga for a subtly sweet and hearty twist on the traditional potato version. Perfect for breakfast or brunch, served plain or topped with eggs, herbs, or yogurt.

Ingredients

  • 2 medium rutabagas, peeled and grated
  • 1 small onion, finely chopped or grated
  • 2 large eggs
  • 2 tbsp flour or potato starch (use gluten-free if preferred)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2–3 tbsp oil or butter for frying
  • Optional: ¼ cup grated cheese (Swiss or cheddar), chopped herbs (parsley, chives), pinch of nutmeg

Instructions

  1. Peel and grate the rutabaga. Grate the onion and squeeze out any excess liquid.
  2. In a bowl, combine grated rutabaga, onion, eggs, flour, salt, pepper, and optional cheese or herbs. Mix until evenly coated.
  3. Heat oil or butter in a skillet over medium heat.
  4. Form small patties (or one large rösti) about ½-inch thick and place them in the pan.
  5. Cook for 5–6 minutes per side (8–10 minutes if thicker) until golden and crisp on the outside, tender inside. Lower heat if browning too quickly.
  6. Transfer to paper towels to drain briefly before serving.
  7. Serve warm with toppings such as fried eggs, yogurt, herbs, or avocado slices.

Notes

  • Squeeze out moisture from rutabaga and onion before mixing to ensure crispiness.
  • Cook over medium heat for even browning—don’t rush it.
  • Rösti can be baked at 400°F (200°C) for ~25 minutes for a lighter version.
  • Add cheese for richness or herbs for freshness.
  • Reheat in a skillet or oven to restore crisp texture.

Nutrition

Find it online: https://thefamilycooking.com/breakfast-rutabaga-rosti/