1 lb (450 g) potatoes, scrubbed and grated
1 onion, skinned and grated
3 tbsp (60 ml) chopped fresh parsley
1.25 ml (1/4 tsp) grated nutmeg
salt and pepper, to taste
1 tbsp (15 ml) oil parsley sprig, to garnish
1 onion, skinned and grated
3 tbsp (60 ml) chopped fresh parsley
1.25 ml (1/4 tsp) grated nutmeg
salt and pepper, to taste
1 tbsp (15 ml) oil parsley sprig, to garnish
method
1. Thoroughly mix together the potatoes, onion, parsley, nutmeg and seasoning.
2. Heat the oil in a large non-stick frying pan and add the potato mixture, patting it down to form a firm cake.
3. Cook very gently for about 15 minutes on each side until firm and golden. If the Rosti breaks up a bit when you turn it don't worry, as it is easy to pat back into shape with a wooden spoon. Remove from the pan and serve immediately.
2. Heat the oil in a large non-stick frying pan and add the potato mixture, patting it down to form a firm cake.
3. Cook very gently for about 15 minutes on each side until firm and golden. If the Rosti breaks up a bit when you turn it don't worry, as it is easy to pat back into shape with a wooden spoon. Remove from the pan and serve immediately.
serving amount
serves 4
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