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- Root vegetables
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- Potato rosti
This recipe is an adapted version of the classic Swiss potato rosti. Serve for breakfast, brunch, lunch or dinner.
118 people made this
- 1kg potatoes, peeled and grated
- 1 egg, beaten
- 300g grated Comté or Gruyere cheese
- 5 tablespoons plain flour
- 2 garlic cloves
- 1 small onion, finely chopped
- salt and pepper to taste
- 2 tablespoons oil
MethodPrep:15min ›Cook:40min ›Ready in:55min
- In a large bowl, mix together the potatoes, egg, cheese, flour, garlic, onion, salt and pepper.
- Heat the oil in a large frying pan over high heat. Swirl the pan to coat the surface evenly with oil. Transfer potatoes into the pan, pat down evenly and cook for about 15 minutes over high heat.
- Reduce to low heat and continue to cook until golden brown. Flip the rosti and cook until the other side is tender and golden brown. Turn out onto a serving plate and serve hot.
Reviews & ratingsAverage global rating:(4)
Reviews in English (1)
This went down well and was also enjoyed cold the next day.-08 Jun 2012
Cheesy potato rosti recipe - Recipes
Rosti is a Swiss dish usually made with potato and onion. It is an ideal breakfast recipe to serve with your choice of toppings and fresh fruits. Potato Rosti draws parallel to potato fritters, but this dish is much healthier. You can grate the potatoes in the recipe or parboil them, feel free to experiment. This delectable even makes a great choice to pack for lunch for the little ones, as well as for yourself to savour its taste as a quick in between work bite. The recipe uses minimal ingredients and can be prepared in under half an hour. Prepare this enticing snack recipe at your kitty party, potlucks or even road trips to bring some around the world diversity to the table. Prepare this dish once and you will be frequently requested to make it again. Follow this easy step by step to make Potato Rosti at home and enjoy its goodness with your loved ones.
Cook the whole potatoes in a large pan of boiling salted water for 10-15 mins until just tender. Drain and leave until cool enough to handle.
Peel away the skins from the potatoes and coarsely grate the potato flesh into a bowl. Season with plenty of salt and freshly ground black pepper.
Heat half the butter and oil in a shallow non-stick frying pan. Spoon the grated potato into the pan and press down gently into a round flat cake using a spatula. Fry over a low-medium heat for 8-10 mins until golden brown on the underside.
Invert the rosti on to a plate. Add the rest of the butter and oil to the pan then slide the rosti back into the pan. Fry for a further 8-10 mins until the second side is golden. Cut into wedges to serve.
We’re firm believers that Cheesy Potatoes are for every occasion. Smooth and creamy, our recipe is sure to please a crowd. Use NESCO’s 6 or 18 Qt. Roaster Oven to soften potatoes and cheese into a mouthwatering bake. Don’t be surprised if your family asks for seconds.
Your Key Ingredient:
3 lbs hash brown shredded potatoes, frozen
24 oz light sour cream
2 10 3/4 oz cans Cream of Chicken Soup
2 lbs mild Cheddar Cheese, shredded
1/2 cup onions, diced
1/4 cup red and green peppers, diced
- Mix potatoes, sour cream, soup, cheese, onions, and peppers.
- Cook slowly at 200° F for 1½ hours. If using thawed hash browns, cut cooking time down. Serves 10 to 12
This recipe from Becky Sayers of Edison, Ohio, can be prepared in a 6 Qt. NESCO® Roaster Oven or double for large groups and use the 18 Qt. NESCO® Roaster Oven.
Fried Rosti Potatoes
Rosti potatoes (or rösti as it is properly written) are a grated fried potatoes recipe that originated in Switzerland.
Rösti originated in the Bern region of Switzerland and quickly became a very popular potato recipe across the country. Of course anything that is really good spreads around the world these days so rösti potatoes are now enjoyed everywhere.
You can shred the potatoes in a food processor or using a box grater (which my Aunt Pauline calls a reibeisen in German). If you use a food processor, just make sure you don’t grate them too finely because they will be very wet and there is a chance they will turn out too mushy.
The recipe calls for the fried onions to be spread between the two layers of potatoes. You can mix them into the potatoes and cook it all at once, but the onions tend to cook before the potatoes. They will brown too much on the outside. It is best to cook them as it says above.
Crispy Cheesy Potato Rosti
Prepare Rosti Mixture
- Heat oven to 400°F. Line a baking sheet with foil.
- Wash, pick, and chop thyme leaves.
- Peel and wash potato . Grate with a box grater and squeeze out excess liquid. Discard liquid.
- In a large bowl, add potato , thyme , onion , spice blend , unbleached flour , cheddar cheese and half of the garlic . Mix with clean hands until mixture sticks together.
- Season to taste with the following: red pepper flakes , salt and pepper.
Form + Cook Rosti
- Heat 1/4 cup olive oil in a skillet over medium.
- Form 1/4 of the rosti mixture into a firm ball.
- Place each rosti ball into hot oil as you make them and press down until rosti is about 1/2 inch thick.
- Repeat to make 4 rostis .
- Cook rostis for 3-4 minutes per side, or until golden and crispy. Transfer to baking sheet and put in oven.
- Cook 7-10 minutes, or until fully cooked through and crispy on the outside.
- Meanwhile, wash spinach .
- Add 2 tbsp. olive oil to a second large skillet over medium-high heat.
-When hot, add mushrooms and cook for 2-3 minutes, or until tender and golden.
- Stir in spinach and remaining garlic for 1 minute, or until tender and bright green.
- Season to taste with salt and pepper.
- Transfer vegetables to a plate and cover with foil to keep warm.
- Wipe same skillet clean with paper towel if necessary.
- Put skillet back on stove over medium heat. Add 1 tbsp. each of olive oil and butter.
- Crack eggs into skillet and cook for 3-4 minutes, until whites are set and yolks are still runny.
- Pat dry rostis on paper towel to remove excess oil, then place on plates.
- Serve sunny-side-up eggs beside with a side of vegetables .
Prep time: 30 minutes, plus cooling. Cook time: 50 minutes.
Preheat the oven to 180°C/fan 160°C/gas 4. Start by generously greasing a 24cm round tart tin or pie dish, preferably not loose-bottomed as this will save us from any leakages.
Grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well – you should have a mixture that is well coated and clumps together.
Tip the mixture out into the dish and using the back of a spoon press tightly into the base and sides. Bake for 25–30 minutes.
Take the dish out and using the back of a spoon press the mixture into the base and sides again. Brush the base and sides with the egg, generously filling in any gaps that might be there and any gaps that might not be. More is more! Pop back into the oven for 5 minutes.
Meanwhile, make the filling by adding the eggs and milk to a jug and whisking till well blended.
Take the tart shell out and add the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake in the oven for 20 minutes till the centre is just wobbly.
Leave to cool for about 30 minutes, allowing the eggy custard mix to set, then take out, slice and it is ready to eat.
- 3 1/2 pounds (about 10) Yukon gold potatoes, peeled and placed in cold water
- Coarse salt and freshly ground pepper
- 1/4 cup Clarified Butter for Potatoes
Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel squeeze out liquid. Place in a medium bowl toss with salt and pepper.
Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
Remove pan from heat. Invert cake onto a plate slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.
The Recipe: Traditional Swiss Rosti!
What you need: you will need a good non stick pan, see my favorite choices in safe, non toxic, non stick pans! You will need a food processor or box grater to grate potatoes.
A traditional Swiss Rosti that is Whole 30 compliant! Serve for breakfast lunch or dinner with a side of Brats! NOTE: while I love cast iron because it browns so well, you may want to use a lighter non stick pan for this recipe. At one point you have to flip the potatoes and that can be tricky in a heavy pan.
- 3 tablespoons olive oil butter or ghee, divided
- 6 green onions roots trimmed, sliced (sometimes called spring onions or scallions)
- 1 1/2 pounds russet or Yukon gold potatoes peeled and grated
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
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About The Author
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Cheesy Garlic Tater Tot Casserole Recipe: This Easy Potato Casserole Recipe Is for All the Cheese, Garlic & Tot Lovers Out There by Donna John
If you have someone in the family who loves tater tots, cheese and garlic, this is the recipe for them. The original garlic tater tot casserole recipe called for 1 tablespoon of onion powder and garlic powder, which to me was just too much. This reworked recipe is right on the money.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 bag (28 to 32 ounces) frozen tater tots
- 2 cups heavy cream
- 1 can condensed cheddar cheese soup
- 4 - 5 cloves garlic, minced
- 1/2 tablespoon garlic powder (or to taste)
- 1/2 tablespoon onion powder (or to taste)
- 1 1/2 cups grated cheddar cheese
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Here's how to make it:
1. Combine the heavy cream, soup, minced garlic, garlic powder and onion powder in a large bowl. Season with salt and pepper.
2. Add the tater tots and mix well.
3. Add 2 cups of the cheese and mix well. Add more salt and pepper, if desired.
4. Pour into a 13x9-inch baking pan. Top with the remaining 1 cup cheese and Parmesan cheese. Bake in a preheated 350-degree F oven for about 50 minutes.
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