Butternut Squash&aPotato Rösti with Smoked Salmon

Born in the farming countryside of German-speaking Switzerland, rösti were once a farmer’s breakfast: grated potatoes, pressed in a pan and browned in butter or lard. From humble, hearty fare they’ve become a national classic, served as a side or a main, with regional variations that add herbs, cheese, or onions.

Today rösti symbolize simple cooking, crisp on the outside, tender within.
Our butternut squash and potato version is the perfect bite to welcome autumn.

Let’s make them!

 

Ingredients (x6 rösti)

  • 200g Smokin’ Brothers smoked salmon (tail cut)
  • 300g butternut squash, grated
  • 300g potatoes, grated
  • 1 shallot, grated
  • 1 egg
  • 2 tbsp extra-virgin olive oil (+ more for the pan)
  • 2 tsp flour
  • 1 tsp sugar
  • salt, pepper, nutmeg
  • 2 tsp chopped herbs (dill, chives, chervil)
  • crème fraîche

Method

  1. Grate the butternut squash, potatoes, and shallot. Transfer everything to a clean tea towel and squeeze very firmly to remove as much liquid as possible (this is the secret to crispness).
  2. In a bowl, combine butternut squash, potatoes, shallot, egg, flour, sugar, salt, pepper, and nutmeg. Mix until the mixture holds together.
  3. With damp hands, form 6 patties and flatten into discs (1–1.5 cm thick).
  4. Heat a non-stick pan with a drizzle of oil. Cook the rösti 3–4 minutes per side without moving them, until golden and crisp. Transfer to paper towels and lightly salt.
  5. Stir the crème fraîche with the chopped herbs and a pinch of pepper.
  6. To serve: Rösti → a spoonful of herbed crème fraîche → slices of smoked salmon. Finish with microgreens if you like.

 

Tips & Variations

  • Max crunch: squeeze the vegetables twice and heat the pan well before cooking.
  • Oven/Air fryer: brush with oil and bake at 200°C for 15–18 min, turning halfway; air fryer 190°C for 12–15 min.
  • Make-ahead: cook the rösti in advance and re-crisp in a hot oven for 5 minutes before serving.

The rösti reaches the plate with a steaming, golden crust that hides a soft heart of butternut squash and potato. The herbed cream brings freshness; the smoked salmon finishes with elegance.


It’s a recipe that doesn’t shout, but wins you over at the first bite: simple as its origins, with the warmth of home.

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Recipe & food styling: Kerstin Hartwig

 

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