Frank's Recipes! Rosti

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Rosti

450g (1 lb) potatoes, scrubbed and grated
1 medium onion, skinned and grated
3 tablespoons chopped fresh parsley
1/4 teaspoon grated nutmeg
salt and pepper
1 tablespoon oil

Thoroughly mix the potatoes, onion, parsley, nutmeg and seasoning. Heat the oil in a large non-stick frying pan and add the potato mixture, pressing it down to form a firm cake. Cook gently for about 20 minutes on each side until firm and golden. If the Rosti breaks up a bit when you turn it over, don't worry; it's easy to pat back into shape. I found a good way to turn it was to put a large plate on top and flip the pan over, then slide the Rosti back into the pan the other way up.

VARIATION:
I once saw this served with sliced tomatoes, sautéed mushrooms, ham and cheese on top, like a pizza. It was grilled (broiled) to melt the cheese.