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Potato Rosti
Date added: January 22, 2008
These crisp and golden rostis make an excellent base for tangy dressed bean or fish salads, or simply ham and eggs.
- Servings: 4 change
- Calories per serving: 286
- Prep time: 10
- Cook time: 10
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Networks
Ingredients
- 2 pound baking potatoes unpeeled
- 1 onion thinly sliced
- 1 tbsp butter, salted
- 2 tbsp oil, olive, extra virgin
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
Recipe Method
1. Leave the potatoes whole and cook in boiling, salted water for 10 minutes until softened but not completely tender. Drain and leave to cool.
2. Peel the skins from the potatoes and coarsely grate the flesh into a bowl. Stir in the onion and a little seasoning.
3. Heat the butter with the oil in a medium-sized heavy nonstick skillet. Tip the potato mixture into the skillet and spread it in an even layer. Cook gently for about 10 minutes or until it is turning golden around the edges.
4. Shake the pan to loosen the potatoes, then, with a plate over the top, invert the pan so the potato cake comes out. Slide it back into the pan to cook the other side and fry for a further 10 minutes until it is done on the underside. Serve in wedges.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 286 | 14% |
| Fat 10g | 15% |
| Cholesterol 8mg | 3% |
| Sodium 116mg | 5% |
| Carbohydrates 46g | 14% |
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