Potato and Squash Röstis

Fondation OLO | Recette | Rösti de pommes de terre
the illustrated version
of this recipe

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.


  • 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)