HERBED POTATO ROSTI
This dish, similar to hash browns, is a traditional Swiss dish made as an appetizer for breakfast or as a side dish with dinner.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes. Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.
- Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.
- Add the remaining butter and gently turn rosti; cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.
- Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 23.7 g, Cholesterol 15 mg, Fat 4.2 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 227.3 mg, Sugar 1.2 g
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Ayodele Adaja
[email protected]This was the worst potato rosti I've ever had. It was dry, bland, and flavorless.
Kofi Bright
[email protected]I'm not sure what went wrong, but my rosti turned out mushy. I think I'll try a different recipe next time.
Najam Sadiqi
[email protected]This recipe is not for beginners. It's a bit tricky to get the rosti to hold together.
yaso xjkk
[email protected]I followed the recipe exactly, but my rosti didn't turn out crispy. I'm not sure what I did wrong.
mri sharmin
[email protected]The rosti was a bit too greasy for my liking. I think I'll use less oil next time.
Yann Nje
[email protected]This recipe was a bit bland for my taste. I think I'll add more herbs next time.
Katlego Moleme
[email protected]Easy to make and delicious. I'll definitely be making this again.
Bridgette Dickson
[email protected]Yum! This was so good. I used fresh rosemary and thyme from my garden.
Nomawethu Lekhetha
[email protected]This recipe is a keeper! The rosti was crispy and flavorful, and the herbs added a nice touch. I served it with eggs and bacon, and it was a delicious breakfast.
Long Nguyen
[email protected]I'm not usually a fan of potato rosti, but this recipe changed my mind. The herbs really make all the difference. I'll definitely be making this again.
Kim Mthethwa
[email protected]This was a quick and easy recipe to follow. The rosti turned out great! I used a combination of russet and Yukon Gold potatoes, and I think that gave it a nice texture.
susan sutherland
[email protected]I made this recipe for a brunch party and it was a big success. Everyone loved the crispy potato cakes and the herby flavor. I will definitely be making this again.
Dale Bishop
[email protected]This herbed potato rosti was a hit! The potatoes were crispy on the outside and fluffy on the inside, and the herbs added a delicious flavor. I served it with sour cream and applesauce, and it was perfect.