RöSTI
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Grate potatoes and squeeze out excess liquid.
- Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
- Cook until golden brown, about 10 minutes, adjusting heat as necessary.
- Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
- Continue cooking until browned all over, turning again if necessary.
- Garnish with chopped fresh parsley.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET POTATO ROSTI
Make and share this Sweet Potato Rosti recipe from Food.com.
Provided by KJ1036
Categories Potato
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220 degrees celsius.
- Cut sweet potato into thin strips (julienne).
- Toss sweet potato with oil, garlic, cheese and pepper.
- Place potato in a single layer on a tray lined with non-stick paper.
- Bake 15 minutes, or until cooked through.
POTATO ROSTI
I think this was in an old issue of SFI - Super Food Ideas, I thought it sounded a bit different from your everyday rosti as it uses sweet potato, salad cream & mustard, a great side dish to serve with steak or fish.
Provided by Mandy
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze as much moisture as you can from grated potatoes. Place both into a large bowl.
- Add remaining ingredients & stir well to combine.
- Heat oil in a large pan & cook 1/4 cup batches of the mixture until golden on both sides.
- Drain on absorbent paper.
Nutrition Facts : Calories 314.3, Fat 12.2, SaturatedFat 7.3, Cholesterol 41.9, Sodium 240.1, Carbohydrate 41, Fiber 5.1, Sugar 4.7, Protein 11
SWEET POTATOE ROSTI
Sweet potato combines with tangy goat cheese to make a delicious starter or side dish. It's great served with a salad.
Provided by xjoeix
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 220 C / Gas mark 7. Line a baking tray with parchment.
- Grate the sweet potatoes; place in a clean cloth and squeeze out the excess liquid; transfer to a large bowl.
- Heat the olive oil in a frying pan over medium heat; cook the onion and garlic in the hot oil until soft; transfer to the bowl with the drained sweet potato; add about 2/3 of the goat cheese and mix well. Divide the mixture into 4 even portions and shape into balls with your hands and then flatten them to about 1cm (1/2 in) thickness. Arrange the patties onto the baking tray.
- Roast in the preheated oven until golden brown; about 25 minutes. Sprinkle the remaining goat cheese over the patties and return to oven to melt the cheese, about 5 minutes more.
More about "sweet potato rosti recipes"
SWEET POTATO ROSTI WITH SMOKED SALMON SALAD (PALEO, …
From irenamacri.com
Servings 2Estimated Reading Time 4 minsCategory BreakfastTotal Time 27 mins
- Grate the sweet potato using the larger holes of the grater. Mix with 1 whole egg, half a teaspoon of sea salt and a pinch of cracked black pepper.
- Heat a large frying pan with a tablespoon or two of ghee or oil. Transfer the potato mix to the middle of the pan, spread and flatten using a spatula until the layer is nice and thin, like a large pancake.
- Turn the heat down to medium and fry the roast, covered with a lid, for 3-4 minutes. To flip the pancake without breaking it, put a large plate face down on top of the pancake and turn the frying pan upside down. The pancake will fall on your plate, cooked side up. Add another 1/2 teaspoon of fat or oil to the frying pan and once melted, slide the pancake back into the pan. Cook uncovered on medium heat for 4-5 minutes, until golden brown on the bottom as well.
POTATO ROSTI RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 30 minsCategory Side Dish
- 1. Peel the potatoes and grate coarsely (you don't need to squeeze out any moisture). Combine with salt in a large bowl and toss to combine.
- 2. Heat a 26cm frying pan over low-medium heat and add half the butter, swirling to coat the whole pan. Scatter the potato lightly into the pan but don't press it down. Cook for about 12 minutes, until the bottom is crisp and browned, then use a spatula to gather the edges into a round "cake" and firmly press down the top.
- 3. Turn the rosti out onto a large plate and return the pan to the heat. Add the remaining butter and slide the rosti back into the pan with the uncooked potato facing down, pushing it down again into a firm cake. Cook for a further 10 minutes until well-browned and cooked through. Turn the rosti out, season with a little more salt, and serve.
SWEET POTATO ROSTI (HASH BROWNS) RECIPE - COOK IT REAL …
From cookitrealgood.com
4.4/5 (21)Total Time 25 minsCategory BreakfastCalories 103 per serving
- Squeeze as much moisture from the sweet potato as possible. I find the easiest way to do this is to scoop up by the handful and squeeze over the sink, then pop into a clean mixing bowl.
- Add green onions, halloumi, egg, flour, garlic powder and cumin to the mixing bowl, and mix well to combine.
- Heat oil in frying pan on medium heat. Place a tablespoon or so of the rosti mixture in the pan and flatten with the back of the spatula. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook for 2-3 minutes each side until golden and crispy. Transfer to a plate lined with paper towel.
SWEET POTATO RöSTI WITH FRIED EGGS AND GREENS ... - …
From purewow.com
4.1/5 (13)Total Time 30 minsServings 4Calories 340 per serving
- In a large bowl, mix the sweet potato, shallot, brown rice flour, cilantro, egg, salt, cumin and pepper.
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Scoop about ¼ cup of the sweet potato mixture into the pan, flatten it and fry until crispy, about 3 minutes on each side (be careful not to burn it). Using a spatula, transfer the rösti to a paper-towel-lined plate and then repeat with the remaining sweet potato mixture until you have 12 rösti total.
- In the same pan, add a drizzle of olive oil. Crack 2 eggs into the pan, season with salt and pepper, and fry until the edges are crispy and the whites are set, about 5 minutes. Remove the fried eggs from the pan and then fry the remaining 2 eggs. Serve the rösti topped with the fried eggs and arugula.
SWEET POTATO ROSTI | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.com.au
1.5/5 (166)Calories 298 per serving
- Place the Weet-Bix, sweet potato, eggs, flour, spring onion, salt and pepper into a mixing bowl and stir well to combine.
- Divide mixture into 4 portions (1/2 cup each) for large fritters, or 8 (1/4 cup each) for small fritters, and form into rough patties with clean hands.
- Heat half the oil in a large frying pan over medium heat. Add half the patties and press firmly with a metal spatula to flatten.
- Cook for 3-4 minutes until golden, flip and cook a further 3-4 minutes. Repeat with remaining patties. Serve with poached eggs and avocado.
SWEET POTATO AND CARROT ROSTIS - PINCH OF NOM
From pinchofnom.com
3.8/5 (161)Category Breakfast, Dinner, LunchCuisine Non SpecificTotal Time 20 mins
- Grate the sweet potato and carrot into a large bowl of cold, salted water. Leave for 15 minutes to soak. Meanwhile, grate the onion and chop the spring onions.
- Drain the potato and carrot, place into a teatowel and squeeze the excess water out. Return to the bowl and mix in the onions, spring onions and chilli flakes. Incorporate the beaten egg into the mixture and split into 6 rostis.
- Spray a large frying pan with low calorie cooking spray and place the rostis into the pan. Leave on a low heat for at least 6 minutes - do not touch them or they will fall apart. After this time, turn quickly, in one movement and cook on the other side for 5 minutes until golden.
SWEET POTATO ROSTI WITH SMOKED SALMON - PALEO LEAP
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Estimated Reading Time 2 mins
SWEET POTATO AND POTATO ROSTI - REAL RECIPES FROM MUMS
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Servings 6Estimated Reading Time 1 min
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From realfood.tesco.com
4/5 (9)Total Time 50 minsCategory BreakfastCalories 257 per serving
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From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
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SWEET POTATO ROSTIS - GUSTO TV
From gustotv.com
Servings 4Estimated Reading Time 40 secsCategory Appetizer, Sides, Snacks
- Grate sweet potato and potato into a bowl. Grate in onion. Add flour, salt, and pepper to bowl and mix to combine. Leave mixture to sit in a colander over a bowl for a few minutes to drain. Remove excess liquid by squeezing mixture with your hands, or by adding to a towel and squeezing.
- Heat vegetable oil in a non-stick skillet on medium-high heat. Add mixture a bit at a time until the bottom of the pan is covered. Turn heat down to medium and let cook. When the mixture is golden on the bottom, flip over or turn onto a plate and slide back into the skillet to cook on the other side.
SWEET POTATO ROSTI - BECOMINGNESS
From becomingness.com
4/5 (2)Total Time 40 minsServings 12Calories 73 per serving
- Using two soup spoons, scoop out the rosti mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch. Cook for 3-5 minutes on each side, until lightly browned.
- Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
GLUTEN FREE & DAIRY FREE SWEET POTATO ROSTI RECIPE | KIDS ...
From kidseatbyshanai.com
Estimated Reading Time 2 mins
- Place one tablespoon of coconut oil into a large frypan over medium heat, place four large spoonfuls of mixture into the pan, flatten down with the back of the spoon and cook 3-4 minutes on each side until crispy and cooked through.
SWEET POTATO FRITTERS - STEPH GAUDREAU
From stephgaudreau.com
Reviews 29Category Side DishCuisine Gluten-Free, Paleo, Veggies, Whole30Total Time 40 mins
- Grate the sweet potatoes (either by hand with a box grater or with a food processor). Put in a bowl, sprinkle with 1 tsp sea salt and mix well. Let sit for 15-20 minutes. This will help remove some of the excess moisture by creating a hypertonic environment around the potato…I know, I know…SCIENCE.
- Chop the bacon thinly. Add to a large skillet over medium heat and brown until crispy. Add the onion and cook for a few minutes until the onions have softened. Remove to a large bowl.
- Squeeze as much moisture from the sweet potato as possible. The easiest way is to scoop up by the handful, stand over the sink and squeeze away. Grip strength! Add the sweet potato, onion powder, other teaspoon of salt and pepper to the bowl and mix to combine.
SWEET POTATO ROSTI WITH GOAT'S CHEESE - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (6)Total Time 45 minsCategory Breakfast, Brunch, LunchCalories 332 per serving
- Preheat the oven to 200 degrees C / 392F. I use a fan assisted electric oven, please adjust according to your own oven.Line a baking tray with parchment paper.
- Grate the sweet potato using the coarse side of a box grater or use a food processor. Place the sweet potato onto a clean tea towel. Gather up the edges of the towel then twist. Squeeze the sweet potato until the juice comes out. Transfer to a large mixing bowl.
- Add the onion, eggs, chives, chilli flakes, half the salt and pepper then stir well. Then add the flour and mix well again.
- Heat a tablespoon of olive oil in a large non-stick pan, over a medium heat.Using an 8cm/3 inch cooking ring, place it on the pan then fill it with the sweet potato mixture, fill the ring to just over halfway. Press down firmly on the rosti, using the spoon.Leave to cook for about 2 minutes then remove the ring. Press down on the rosti with a spatula and cook for another 2 minutes. Flip the rosti, press down again and cook for about 2 minutes. Continue for the remaining mixture. You should have 8 rosti.
POTATO ROSTI - RECIPETIN EATS
From recipetineats.com
5/5 (43)Category SidesCuisine Swiss, WesternCalories 339 per serving
- Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
- Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
SWEET POTATO ROSTI - TASTY BRUNCH IDEA - DAISIES & PIE
From daisiesandpie.co.uk
4.5/5 (2)Total Time 45 minsCategory DinnerCalories 214 per serving
- Add the olive oil to a frying pan and gently soften the onions and garlic for 5-10 minutes - then set aside.
- Meanwhile put the grated sweet potato onto a clean kitchen towel - wrap the towel around the sweet potato and squeeze out as much moisture as possible.
- In a bowl - mix together the sweet potato, onion, garlic and beaten egg - season with salt and pepper and mix together with a fork.
TRADITIONAL SWISS ROSTI (POTATO FRITTER) ~ WHOLE 30 | THE ...
From theorganickitchen.org
5/5 (2)Category Side DishCuisine SwissTotal Time 30 mins
SWEET POTATO ROSTI STACK - ALIVE MAGAZINE
From alive.com
- On large holes of box grater, peel and grate sweet potato. In large bowl, whisk 1 egg before adding grated sweet potato, garlic, and pepper. Stir until well combined. Divide potato mixture into 3 equal parts on prepared baking tray. Form each into disks about 4 in (10 cm) wide and 1 in (2.5 cm) high. Transfer to oven and bake until lightly crisped and nicely browned, about 25 to 30 minutes.
- Meanwhile, in medium bowl, stir together tomatoes, black beans, kimchi, cilantro, and lemon juice. Set aside.
- Bring medium saucepan filled about two-thirds full with water to a simmer over medium-low heat. Crack remaining 3 eggs each into separate ramekin or small bowl. Add vinegar to simmering water and, with slotted spoon, stir water to create a whirlpool effect. Gently tip one egg into centre of whirlpool and let cook for 5 seconds. Gently re-stir water and add remaining eggs just like the first. Let eggs poach in gently simmering water until cooked as desired. For a runny yolk, poach eggs for about 3 minutes. To check for doneness, gently lift egg out of water with slotted spoon and poke egg with your finger. Egg whites should be firm, and the yolk should be soft. Once done, with slotted spoon, transfer to plate lined with paper towel.
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4/5 (18)Total Time 40 minsCategory Main DishesCalories 190 per serving
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