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Maluns (Swiss Potato Crumbs)

Swiss · Breakfast · Medium

Maluns (Swiss Potato Crumbs)

Total
5 hr 45 min
Prep
4 hr 40 min
Serves
4
Calories
530
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Grated potatoes and flour fry into small buttery crumbs, served with cool applesauce for a hearty breakfast from Switzerland's Graubunden region.

Rubbing flour through chilled potatoes makes the irregular little crumbs in Maluns (Swiss Potato Crumbs). They turn golden as you stir and separate them in butter, giving a loose texture quite different from a single potato cake.

Cook the potatoes until just tender and chill them thoroughly before grating. Warm potatoes turn sticky and demand too much flour, which makes the finished crumbs heavy instead of light and distinct.

CrispyRichMildClassicComfort FoodVegetarianEgg-freeNut-free

Method

  1. Cover potato with water in a saucepan and bring to a boil. Simmer for until just tender, then drain and cool for . Refrigerate for until thoroughly chilled.

  2. Peel and coarsely grate the cold potatoes. Toss with all-purpose flour, salt and black pepper, rubbing gently between your fingers until small loose crumbs form.

  3. Heat vegetable oil and 2 tbsp butter in a wide nonstick skillet over medium heat. Add the potato mixture and cook for , turning and breaking up clumps frequently, until golden and dry on the surface.

  4. Add remaining butter and cook for until the crumbs are fragrant and crisp in patches. Divide among plates and serve applesauce alongside.

Forkue tips

  • Cook the potatoes the day before if convenient. The listed time includes a same-day chill; overnight chilling produces especially easy-to-grate potatoes.

Storing and reheating

Refrigerate for 3 days. Reheat in a skillet with a little butter, stirring to separate the crumbs; keep applesauce in its own container.

Kitchen gear

Nonstick skilletTop picks on AmazonBox graterTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

530Calories
9gProtein
83gCarbs
19gFat

Photo: Zacharie Grossen, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Maluns (Swiss Potato Crumbs): FAQ

How are maluns different from rosti?

Maluns are flour-coated potato crumbs that stay loose in the pan. Rosti is usually pressed into one cake, with a crisp crust around a soft potato center.

Why have my potatoes turned into dough?

They were too warm, too wet or mixed too hard. Chill them fully, grate coarsely and rub in the flour gently rather than kneading the mixture.

How do I store and reheat Maluns (Swiss Potato Crumbs)?

Refrigerate for 3 days. Reheat in a skillet with a little butter, stirring to separate the crumbs; keep applesauce in its own container.

How long does Maluns (Swiss Potato Crumbs) take?

About 5 hr 45 min in total: 4 hr 40 min prep and 1 hr 5 min cooking.

What do I need to make Maluns (Swiss Potato Crumbs)?

The key ingredients are potato, all-purpose flour, butter and applesauce, plus pantry basics.

Any tips for Maluns (Swiss Potato Crumbs)?

Cook the potatoes the day before if convenient. The listed time includes a same-day chill; overnight chilling produces especially easy-to-grate potatoes.

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