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Potato Rosti (egg free)
Author
Catriona Bradfield
Crispy hash browns, a classic Swiss/German/Austrian rosti recipe with an egg free twist.
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course
Main Course, Side Dish
Cuisine
Austrian, German, Swiss
Servings
2
Calories
376
kcal
Equipment
Grating Tool
Ingredients
½
⅔
¾
1x
1¼
1.5
2
3x
500
g
(
1
lb
)
potatoes
50
ml
(
1 ¾
oz
)
water
30
g
(
3
tbsp
)
buckwheat flour_
½
tsp
salt_
1
pinch
black pepper_
optional
¼
tsp
paprika_
optional
oil for frying_
Instructions
Scrub the potatoes, there is no need to peel them.
Grate the potatoes.
In a bowl mix together the buckwheat flour, water, salt and spices.
Then mix the grated potato with the flour mixture.
Heat some oil in a frying pan.
With a spoon add the potato mixture to the pan and form 3 to 4 flat patties, press them down with the spoon, if necessary.
Fry at medium heat and flip them after a few minutes, once they are brown and crispy.
Once they are ready, transfer to a plate lined with kitchen roll, to soak up all the extra fat.
Serve with veggies or salad.
Notes
Traditionally rosti can be eaten sweet with applesauce on the side or savoury with added onion or even cheese and bacon.
Nutrition Facts
Potato Rosti (egg free)
Amount per Serving
Calories
376
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Sodium
600
mg
26
%
Potassium
1146
mg
33
%
Carbohydrates
54
g
18
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
128
IU
3
%
Vitamin C
49
mg
59
%
Calcium
38
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword
Dairy Free, Egg Free, Gluten Free, Low FODMAP, Vegetarian
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