Potato and Squash Röstis


Reinvent the classic potato röstis with squash! This is an original way to savor squash at breakfast, lunch or dinner.


  • Servings: 4 portions (2 röstis each)
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes
  • Cost per serving: $1.24
  • Storage: 3 days in the fridge. Can’t be frozen. Röstis are tastier when eaten the same day.
  • Kitchen tools: Cutting board, sharp knife, vegetable peeler, grater, measuring cups and spoons, medium-size pot, clean dish towel, large bowl, fork, frying pan, spatula, baking sheet.
  • Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
Fondation OLO | Recette | Rösti de pommes de terre


  • 500 ml (2 cups) butternut squash, peeled and grated (about 250 g / ½ lb) The remaining squash can be used in a stew or a soup, or mashed along with potatoes!
  • 500 ml (2 cups) potatoes, peeled and grated (2 to 3 potatoes)
  • 9 eggs
  • 60 ml (1/4 cup) all-purpose flour
  • 2 garlic cloves peeled and minced
  • 30 ml (2 tbsp) dried parsley
  • 10 ml (2 tsp) paprika
  • Salt and pepper to taste
  • 45 ml (3 tbsp) butter or non-hydrogenated margarine


1. Place oven rack in the middle position and preheat the oven to 200°C (400°F).

2. Place the grated butternut squash and potatoes on a clean dish towel or paper towels. Gather the sides of the towel to form a bundle with the vegetables inside and squeeze the towel over the sink to drain the excess water from the vegetables.

3. Place the vegetables in a large bowl and add 1 egg, flour, garlic, dried parsley, paprika, salt and pepper. Mix well with a fork.

4. Melt 15 ml (1 tbsp) of butter or margarine in a frying pan over medium heat.

5. Divide the vegetable mixture into 8 parts. Using a spoon, put 4 of them into the frying pan and flatten each one with the back of the spoon to make thin patties (about ½ cm thick). Cook for about 5 minutes on each side, or until they are golden brown. Repeat with the remaining 4 parts.

6. Place the patties on a baking sheet and continue cooking in the oven for 5 minutes.

7. Meanwhile, melt 7.5 ml (½ tbsp) of butter or margarine in a large frying pan and fry 4 eggs, flipping them and breaking the yolks. Repeat with the 4 remaining eggs.

8. Remove the patties from the oven and place a cooked egg on top of each patty.

Nutritional balance

This recipe provides foods from the following food groups:

  • Meat and alternatives
  • Vegetables

Serve with:

  • Vegetables (salad or raw vegetables, for example) to round out the serving
  • A glass of milk or fortified soy beverage
  • A grain product (toast or a home-made muffin, for example)