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Courgette and Apple Rösti with Chanterelles

I don't think I've made rösti since last year when my Non-Traditional 6 Veg Rösti was my first post on here when I started the blog. I don't know why I haven't made it since, as I do like. it. So many other things to make and to try out, I suppose. And a Challenge early on not to make the same thing twice that lasted 100 days.

Anyway, looking at the contents of the fridge and trying to figure out what to make for dinner, the zucchinis and apples, as well as some left-over boiled potatoes from a raclette with friends, suggested this to me.

It didn't come out perfectly in the first instance as I forgot to salt the zucchini first. This draws out the excess liquid and also leaves them less bitter. Not having done so, the dish was a little wet. In a hurry to get dinner on the table so as not to delay Little Bit's bedtime, I didn't give it as long as I normally would have done to crisp up. Don't make my mistake! Crisp it! The leftovers though, I heated in the air fryer and they were delightfully crispy.

Aside from this minor setback in execution the first night, I loved the interplay of the different flavours - the sweetness to the apples, and the salty ham, and the chanterelles. All of it came together very nicely!


1 - 1 1/2 c boiled potatoes, coarsely grated

2 apples, coarsely grated

2 courgettes, coarsely grated

2 onions

4 tbsp olive oil

1 tomato, sliced,

1 c bacon bits or ham

2 tbsp butter or lard (I save bacon fat whenever I cook bacon)

2 c chanterelles, chopped

1 tsp rosemary

1 tsp thyme

1 c cheese, grated (I used Gruyère)

salt and pepper to taste

Optional: 1 fried egg per person

1) Heat oil in a frying pan and sauté onions until soft. Set aside. Fry bacon briefly until cooked through and beginning to brown.

2) Mix all ingredients except tomato and chanterelles. Place in a greased oven-proof dish or a cast-iron skillet. Arrange sliced tomato over the top. Dot with butter or lard. Bake at 200°C for 35-45 minutes until cooked through and beginning to brown.

3) Use the remaining 2 tbsp olive oil to sauté the chanterelles. Drain the excess liquid and arrange them over the top of the rosti. Serve, and place a fried egg on top of the portions for anyone wanting them (personally, that's the way to go!).

I briefly placed the chanterelles on top of the rösti and popped it back in the oven, but I am not sure this added anything to the dish, so I skipped that step above. It could easily be made vegetarian or vegan by skipping the ham (tasty but non-essential) and swapping the lard for butter. I do enjoy a traditional rösti, but all too often I find it too stodgy and heavy, and just too greasy. Also, depending on where you have it, it is almost nothing but potato. I love playing around with this dish as there is so much that can be done with the basic idea, carrying the essence of the dish forward but reducing the stodge and the grease, adding different flavour notes and different colours - not to mention nutritional value! It is an endlessly adaptable dish if you allow yourself to be unbound from strict tradition...

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