Potato Rosti. (egg free)
Crispy hash browns, a classic Swiss/German/Austrian rosti recipe with an egg free twist.
Equipment
Ingredients
- 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 savory 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.
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