Potato Rosti. (egg free)
Crispy hash browns, a classic Swiss/German/Austrian rosti recipe with an egg free twist.
Equipment
- Grating Tool
Ingredients
- 500 g potatoes
- 50 ml water
- 30 g 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.