Vegetarian Rosti

Vegetarian Rosti
Print Recipe
Rosti is a supper favourite chez nous, with homegrown potatoes from Andrew Skea and our homegrown SF Ark of Taste Musselburgh Leeks, bringing with it happy memories of Swiss friends and alpine chalets
Servings
2 people
Servings
2 people
Vegetarian Rosti
Print Recipe
Rosti is a supper favourite chez nous, with homegrown potatoes from Andrew Skea and our homegrown SF Ark of Taste Musselburgh Leeks, bringing with it happy memories of Swiss friends and alpine chalets
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Heat butter in frying pan and sauté leeks to soften. Remove from pan.
  2. Place grated potato in a bowl and mix through cooked buttered leeks and seasoning.
  3. Heat oil in frying pan and add the mix. Flatten out with a spatula.
  4. Cook over a medium heat until the potatoes are golden on the underside and gently turn over. [If you are cooking a large one it is easier to slip it onto a plate, turn over using a second plate, then slip back onto pan]. Reduce heat and cook for a further 10minutes on the lower heat. Check potato is cooked through then slip onto warmed plates.
  5. Serve with a fried egg on top.
Recipe Notes

I prefer to cook the potatoes in 2 separate frying pans so each portion is a full pancake and they are easy to flip too.

recipe, photo & styling: wendy barrie

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