Crispy Brussels-Sprout Rösti

Crispy Brussels-Sprout Rösti
Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
40 mins

This savory, vegetable pancake is made with starchy russet potatoes and earthy Brussels sprouts. For an elegant (and gluten-free!) starter, cut it into wedges and serve with a dollop of Greek yogurt, fish roe, and fresh herbs. Or, if you're feeling more casual, simply top it with a fried egg and dig in for brunch—or dinner.


  • 1 pound russet potatoes (about 2), peeled and grated

  • 4 ounces Brussels sprouts, trimmed and finely shredded

  • Kosher salt and freshly ground pepper

  • 3 tablespoons extra-virgin olive oil


  1. Preheat oven to 400°F. Using a clean kitchen towel, squeeze excess moisture from potatoes. In a bowl, toss potatoes and sprouts with 1 teaspoon salt and 1/4 teaspoon pepper.

  2. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons oil over medium. Add potato mixture and spread evenly; flatten gently with a spatula and cook until bottom is golden, 10 minutes. Remove from heat. Run a spatula around edges to loosen; invert rösti onto a plate.

  3. Slide back into skillet, cooked-side up; drizzle remaining 1 tablespoon oil around edges of skillet. Bake until cooked through and crisp, 20 to 25 minutes. Cut into wedges; serve.

Cook's Notes

Use a mandolin slicer to shred the Brussels sprouts for thin, even pieces.

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