Rösti
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 180180 cal |
| pro | 3 g3g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 26 g26g carb |
| fibre | 2 g2g fibre |
| chol | 24 mg24mg chol |
| sodium | 579 mg579mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 77 vit A |
| vit C | 2828 vit C |
| folate | 66 folate |
Veal schnitzel is the perfect companion to this potato pancake.
Ingredients
Preparation
In pot of boiling salted water, cover and cook potatoes until tender when pierced with knife, about 15 minutes. Drain and let cool enough to handle. Peel and coarsely shred. Season with salt and pepper. Cover and chill for 30 minutes or for up to 8 hours.
In 10-inch (25 cm) nonstick skillet, melt butter over medium heat until bubbling vigorously. Add potatoes in even layer; press to form flat cake. Fry until crusty and golden brown underneath, 10 minutes.
Place small pizza pan or large plate over skillet; holding pan and skillet firmly, invert in swift turn. Slide potato cake, golden side up, back into skillet. Cook until golden brown and crisp, about 8 minutes. Slide onto warmed plate; cut into wedges to serve.
Related content
-
Herbed Rosti
This Swiss potato pancake makes a flavourful supper or brunch dish.
-
Rosti Potatoes
These delicious potatoes accompany the Stuffed Beef Tenderloin recipe that garnered top spot in...
-
Raclette Casserole
A Swiss dish, raclette is simply cheese melted by the fire then usually scraped onto potatoes....
-
Mini-Latkes with Smoked Salmon
Tiny dollar-size latkes make crispy, delicious bases for lots of great toppings. Follow our...
