An easy recipe from Thomasina Miers. I like to serve these with eggs and other vegetables.They work well as part of a fried breakfast too, and are well worth the little effort they take.
Ingredients
- 400 g floury potatoes scrubbed clean and coarsely grated
- 400 g parsnips peeled and coarsely grated
- 1 medium white onion peeled and coarsely grated
- 4 large sage leaves finely chopped
- 2-3 tbsp olive or vegetable oil
- 50 g butter
Servings:
Instructions
- Put the grated potatoes in a tea towel and wring out as much liquid as you can. Transfer to a large bowl with the parsnips, onion, sage and a tablespoon of oil. Season well and mix together with your hands.
- Put your largest nonstick frying pan on a medium heat, add a few knobs of the butter and a splash of oil – you will need to cook the rösti in batches, so turn on the oven to low to keep the cooked ones warm.
- When the fat is hot and sizzling, add small handfuls of the potato mix, then flatten them down with a wooden spoon and shape into rounds. Add extra butter or oil to the pan if it looks dry.
- Fry for five to six minutes on each side, very carefully turning them over with a spatula when golden underneath. Depending on the size of the röstis, you should end up with 10 to 12.
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