Crispy Potato Rosti Without Egg
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 large potatoes
- 1 sprig parsley
- Salt and pepper
- some nutmeg
- oil for frying or clarified butter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and grate with a grater. Season with salt, pepper and a little nutmeg in a bowl. Now mix the mass through. Pluck the fresh parsley from the stem, chop it into small pieces and mix it with the potato mixture.
- Heat a large pan with oil or clarified butter, if you like. Only when the fat is very hot add half a handful of potato mixture to the hot fat and use a spoon to spread the potato mountain flat so that the rösti is approx. 2 cm high.
- Fry the hash browns on full heat for about 2 minutes. When the sides are tan, the rösti is ready to be turned.
- After frying, place the hash browns on a paper towel to soak up the excess fat.
- A crunchy salad goes well with the rösti.
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