Rosti is a traditional Swiss dish that farmers eat. Its is fried grated potatoes. The first time I tried it was when I got a ‘ready to cook’ swiss style Rosti from Waitrose. It was vegan and had a garlic ham flavor. Since then I loved it. I buy many packages and when I don’t know what to eat, I eat that!! Because its fast to make it. It looks like an omelet but I never liked omelets! This is by far better, I usually have it next to my meal instead of french fries or rice. You can have it also for breakfast, but I was never a big fan of omelet breakfast. I am a fruit&oatmeal person.
Anyway, I did some research on how to make Rosti, and found that many people use egg whites, but the original recipe is egg free. I guess they put them to make the potato stick together like a pancake, but again there is no reason to use eggs, because then its not Rosti! They only thing about making Rosti from scratch, is that you need well, more time. But nothing crazy.
You can add anything in it, like you would in an omelet. But my boyfriend’s idea was to add onion, and its so perfect with it that I didnt want to ruin its simplicity. Its is definitely worth trying this!
You need :
-4 medium size potatoes
-2 tbsp oil for light pan frying
-2 onions
-1 tbsp+1tsp nutritional yeast
-1/2tsp salt [or to taste]
-1tsp garlic powder
You need to boil the potatoes until the are a bit softened. Not like you would to eat them boiled, but firmer. Try cooking them 5 minutes less than you normally would, around 10-20 minutes depending on the size. Chill them in the fridge overnight, or for a couple of hours.[If you don't do this they will become mashed and grated is what we are aiming for]
Peel the potatoes and grated them, like you would grate a carrot, but holding the potato sideways, to make the strips longer.
Add nutritional yeast, garlic powder and salt and toss lightly without mashing the strips.
Chop onion in small pieces.
Heat a frying pan [same size you would use for pancakes]. Add 1/2 tbsp oil and onions. Saute for 2 minutes and add half of the potato mix [2+1/2 handfuls approx.] With a spatula mix onion and potato and press lightly to distribute the potatoes evenly on the pan. Cook on medium high heat for a good 10 minutes and flip. To flip, unless you are a good flipper[a.k.a. my boyfriend], use a plate, a bit smaller than the pan. Cover the pan with the plate, and flip. Then smoothly put the rosti back on the pan to cook from the other side, pour the rest 1/2tbsp of oil around the edges of rosti[to make it crispy] and leave 10 minutes.
Repeat with the rest of the potato. This makes 2 pancake sized Rosti. Serve warm, plain or with your favorite sauce. [I love it with ketchup]
Rosti is a traditional Swiss dish that farmers eat. Its is fried grated potatoes. The first time I tried it was when I got a ‘ready to cook’ swiss style Rosti from Waitrose. It was vegan and had a garlic ham flavor. Since then I loved it. I buy many packages and when I don’t know what to eat, I eat that!! Because its fast to make it. It looks like an omelet but I never liked omelets! This is by far better, I usually have it next to my meal instead of french fries or rice. You can have it also for breakfast, but I was never a big fan of omelet breakfast. I am a fruit&oatmeal person.
Anyway, I did some research on how to make Rosti, and found that many people use egg whites, but the original recipe is egg free. I guess they put them to make the potato stick together like a pancake, but again there is no reason to use eggs, because then its not Rosti! They only thing about making Rosti from scratch, is that you need well, more time. But nothing crazy.
You can add anything in it, like you would in an omelet. But my boyfriend’s idea was to add onion, and its so perfect with it that I didnt want to ruin its simplicity. Its is definitely worth trying this!
You need :
-4 medium size potatoes
-2 tbsp oil for light pan frying
-2 onions
-1 tbsp+1tsp nutritional yeast
-1/2tsp salt [or to taste]
-1tsp garlic powder
You need to boil the potatoes until the are a bit softened. Not like you would to eat them boiled, but firmer. Try cooking them 5 minutes less than you normally would, around 10-20 minutes depending on the size. Chill them in the fridge overnight, or for a couple of hours.[If you don't do this they will become mashed and grated is what we are aiming for]
Peel the potatoes and grated them, like you would grate a carrot, but holding the potato sideways, to make the strips longer.
Add nutritional yeast, garlic powder and salt and toss lightly without mashing the strips.
Chop onion in small pieces.
Heat a frying pan [same size you would use for pancakes]. Add 1/2 tbsp oil and onions. Saute for 2 minutes and add half of the potato mix [2+1/2 handfuls approx.] With a spatula mix onion and potato and press lightly to distribute the potatoes evenly on the pan. Cook on medium high heat for a good 10 minutes and flip. To flip, unless you are a good flipper[a.k.a. my boyfriend], use a plate, a bit smaller than the pan. Cover the pan with the plate, and flip. Then smoothly put the rosti back on the pan to cook from the other side, pour the rest 1/2tbsp of oil around the edges of rosti[to make it crispy] and leave 10 minutes.
Repeat with the rest of the potato. This makes 2 pancake sized Rosti. Serve warm, plain or with your favorite sauce. [I love it with ketchup]
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