Drawing inspiration from his adopted city, Mario demonstrates how to cook rösti, a crispy Swiss potato dish that shares similarities with potato pancakes and hash browns. Traditionally eaten for breakfast by farmers in the canton of Bern, rösti is now enjoyed throughout Switzerland. 

Main Switzerland Signature dish

Swiss Rösti

500g potatoes (boiled the night before)

150 – 200g bacon

3 Matjes herring fillets

1 sour apple

2 – 3 medium-sized onions (preferable shallots) 

Salt and pepper

1 tablespoon sugar

2 – 3 tablespoons white wine vinegar


100ml crème fraiche

100ml cream

100ml sour cream

Fresh lemon juice

20g butter

One or two eggs (as per liking)
Onion sprouts (for the garnish)

Small tomatoes (for the garnish)

Step 1
The night before making your Rösti, parboil the potatoes for 15 minutes, then leave them in the fridge overnight.
Step 2
Cut the apple, onions and dill into small, thin pieces and cut the Matjes fillets into strips around 2cm long. Mix them all together with the cream, sour cream and crème fraiche. Add salt and pepper, and the vinegar. Place in the fridge until ready to serve.
Step 3
Next, cut the bacon into thin slices and gently fry on medium heat. Meanwhile, peel and grate the potatoes.
Step 4
Once the bacon starts to become crispy, add the butter and once melted, add the grated potatoes on top to form a circle. Fry on medium heat for 15 minutes and place a plate on top to carefully turn the Rösti over. Fry for another 10-15 minutes on the other side until golden brown.
Step 5
Serve your Rösti with a fried egg on top, some tomato and onion sprouts to garnish, and the creamy herring mixture on the side.