Spicy Rösti - SRC April Recipe
Spicy Rosti is a delicious grated potato side dish that is actually easier to make than it looks. It is a Swiss recipe somewhat a cross between hash browns and potato latkes.
The grated potato mixture is made into mounds and then baked in the oven.
I searched the Internet and found out there are many variations of Rösti recipes, some made with fried onions others with meat. This recipe is vegetarian and is made with fresh hot chili ( which I left out because I don't like hot) and grated cheese. I also tried a version without the cheese and it worked well.
It is my Secret Recipe Club selection for April from my assigned blog, New Yorker By Heart,
As I say every month, Secret Recipe Club is a chance for me and my readers to be introduced to new blogs.This blog New Yorker By Heart, was a delight to browse through and had some very intersting recipes. New Yorker By Heart, is written in another language which I believe is Danish. I had to use the English translator ( provided on the blog) to read the recipes.
I was intrigued with this recipe for Rösti because although I frequently make many ethnic recipes, I tend to choose more Meditteranean, Italian, Greek, and Spanish type recipes. This was a first for me. I have never made a Swiss recipe before.
I chose this recipe because it is naturally gluten free, vegetarian, and can be made vegan. I made 1/2 of the mounds with cheese and the other half without cheese. Both variations were good Great ! The secret seemed to be to leave the mounds in the oven long enough for them to get really crispy! My husband loved them.
Personally but I left out the fresh red chili.( we don't like things hot)
- 3 large baking potatoes (about 750 g), scrubbed clean ( I used
- 3 eggs
- 1 fresh red chilli, seeded and finely chopped ( I left it out)
- Salt, freshly ground pepper
- 1 ½ tsp. Cumin
- 1 tsp. chipotle powder (or chili powder) you decide
- 5 scallions, finely chopped
- 1 Tbsp. dried parsley (or 1 handful of fresh, finely chopped)
- 1 ½ tsp. onion powder
- Salt, freshly ground pepper
- 75 g of grated cheese ( optional)
Scrub potatoes well and coarsely grate the rind on. Wring as much liquid from them as possible. It is easiest in a clean tea towel - . Getting the twisted potatoes in a bowl and mix them with the rest of the ingredients. Stir it all together well and then add little mounds on a baking sheet lined with baking paper.
I got 9 pretty big out of this portion. Spray with a little olive oil - or brush them lightly - but you can also put them in the oven without. Put them in a 450 degrees oven for 15 minutes. Take them out, sprinkle with the rest of the cheese and put them back in the oven. Bake for another 5-10 minutes, until golden and crisp. Take them out and serve immediately.
Step by Step Pictorial
Gather ingredientsGrate Potatoes and ring out liquid wellMix grated potatoes, hot chili, eggs, scallions, parsley, grated cheese and spices Place on mounds on cookie sheet
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