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  • Vegetable Rosti

    1 vote
    Vegetable Rosti
    Prep: 10 min Cook: 25 min Servings: 4
    by Lisa Faley
    5 recipes
    >
    Traditionally a Swiss farmer’s breakfast and made strictly with potatoes, this dish is now mostly served as a side and can include many other ingredients. I had carrots and squash on hand and wanted something less starchy than strictly potatoes. Here is my updated version. The addition of squash makes it taste a little sweet. The texture is outstanding!

    Ingredients

    • serves 4-6
    • 3 red potatoes
    • 1 medium sized carrot
    • 1/4 buttercup squash
    • 1 medium cooking onion
    • 2 green onions
    • handful fresh finely chopped parsley
    • 6 tbsp butter (I used earth balance)
    • extra virgin olive oil
    • sea salt and fresh cracked black pepper

    Directions

    1. Grate potatoes and wrap in clean tea towel. Squeeze to remove excess water. Leave in towel and grate carrot, squash and onion. Add to bowl grated potato, carrot, onion, squash and finely chopped parsley and green onion. Add salt and pepper to taste. Mix well with hands.
    2. Heat saute pan to medium and add 1/2 the butter with a couple hits of olive oil. When it starts to bubble, add rosti mixture, pressing down with spatula. Cook for 15 minutes, pressing down every 5 minutes or so.
    3. Once 15 minutes have passed, give the pan a gentle shake to ensure a crust has formed and the rosti has loosened itself from the bottom of pan. Use a large dinner plate, cover pan, and invert (flip) to remove rosti from pan. Add remaining butter and more olive oil to pan – again, when it bubbles, gently slide rosti from plate, into pan cooked side UP. Continue to cook for another 10 minutes.
    4. To serve, cut into pie like slices. Great on it’s own or served as a side or with a salad. I like mine with a bit of lemon squeezed on top.

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