GOAT'S CHEESE & BACON ROSTI
Adding goat's cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple, warming supper
Provided by Mary Cadogan
Categories Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
- Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
- Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
- Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
- Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.
Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.72 milligram of sodium
BIG BREAKFAST COURGETTE & POTATO RÖSTI
Skip the frozen hash browns and fry up your own potato cakes for brunch. Serve with bacon, eggs and ketchup
Provided by Sarah Cook
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 8
Steps:
- Put the grated potatoes and courgettes in a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the spring onions, egg yolk, flour and plenty of seasoning. Mix well.
- Heat oven to 180C/160C fan/gas 4. Put a little oil and butter in a frying pan. Divide the mixture into 4 flat röstis and add to the pan (fry as many as you can fit in your pan at once). Cook over a medium heat for 6-8 mins until the underside is crisp and brown, then flip over and cook the other side. When they're cooked, transfer to a baking parchment-lined tray and put in the oven.
- While the röstis are finishing off in the oven, fry the bacon in the pan, then transfer to the oven, too. Finally, fry the eggs to your liking, then serve with the courgette röstis, crisp bacon and a good blob of tomato ketchup or chutney.
Nutrition Facts : Calories 277 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
POTATO RöSTI CAKES WITH SAGE LEAVES
These pan-fried, golden potato patties with onion and sage make a delicious side dish for two
Provided by Alex Hollywood
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
- When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.
Nutrition Facts : Calories 366 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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