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Potato rösti’s are simple potato cakes that are crispy on the outside and almost creamy in the middle. They are the perfect snack on their own or as a base for a wide range of dishes.
Breakfast, Side Dish
black pepper, onion, potato, salt
(waxy potatoes are best)
Coarsely grate the potatoes and onion.
Season liberally with a good pinch of salt and a little pepper.
Squeeze out any excess moisture and form into patties.
Melt the non-dairy butter in a pan until sizzling.
Add the patties and press down lightly.
Fry the patties for 5 minutes by which point it should start to be forming a crisp base.
Give the pan a shake to loosen the potato and prevent it from sticking.
Cook for another 5 minutes or until it is golden and crisp.
Flip the patties carefully and add the rest of the non-dairy butter to the pan.
Cook for another 10 minutes or until that side is also golden brown and crisp.
Serve while still hot!
Not confident in flipping the r
sti? Have no fear! My top tip is to slide the r
sti on to a plate first before turning over into the pan.