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LOCATION: Recipes >> Vegetables >> Rosti 02

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Rosti

Measurements in brackets are UK Imperial. A tablespoon is 15ml. A
teaspoon is 5ml.

450g (1 lb) potatoes, scrubbed and grated
1 medium onion, skinned and grated
3 tablespoons chopped fresh parsley
1/4 teaspoon grated nutmeg
salt and pepper
1 tablespoon oil

Thoroughly mix the potatoes, onion, parsley, nutmeg and seasoning.
Heat the oil in a large non-stick frying pan and add the potato
mixture, pressing it down to form a firm cake. Cook gently for
about 20 minutes on each side until firm and golden. If the Rosti
breaks up a bit when you turn it over, don't worry; it's easy to
pat back into shape. I found a good way to turn it was to put a
large plate on top and flip the pan over, then slide the Rosti back
into the pan the other way up.

Variation: I once saw this served with sliced tomatoes, sauteed
mushrooms, ham and cheese on top, like a pizza. It was grilled
(broiled) to melt the cheese.

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