Herbed Rosti
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 115115 cal |
| pro | 2 g2g pro |
| fat | 4 g4g fat |
| carb | 18 g18g carb |
This Swiss potato pancake makes a flavourful supper or brunch dish.
Ingredients
Preparation
In saucepan of boiling salted water, cook potatoes for 15 minutes. Drain and rinse in cold water; drain again and refrigerate for at least 4 hours or overnight.
Peel and grate potatoes coarsely. In large bowl, toss with parsley, salt, thyme and pepper. In 7-inch (18 cm) nonstick skillet, melt half of the butter over medium heat; spread potato mixture evenly over pan, pressing firmly. Cook for 10 minutes or until edges are golden. Invert large plate over skillet; flip pancake onto plate. Add remaining butter to skillet; slide pancake back, uncooked side down. Cook for 10 minutes or until golden on bottom. Cut into wedges; serve immediately.
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