Saving at home – Potato rosti

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hello everyone!

The potato rosti is an easy, tasty and fast side dish but also a vegetarian and even vegan main course.

It’s made just with potatoes and nothing else but cooked in a particular way, in a pan, easy and sooo good.

These potatoes are really a fantastic side dish. The usual recipes made in the oven or as mashed potatoes after a while they bore me … made in this way it will take really a few minutes, they are very fast and made small they can also be used as an appetizer or as a base for preparing canapes if you don’t want or can’t use the bread because you have finished it or maybe you have celiac people for dinner.

And then you can add other types of vegetables to the potato rosti, just grate them together with the potatoes and that’s it but if you use the zucchini remember to squeeze them well and add an egg otherwise it won’t stay together.

Kids will love it too, so what are you waiting for? This time you won’t even need to go shopping because I’m sure you have two potatoes at home!

Let’s start:

POTATO ROSTI

Ingredients for 4 people: 500 g potatoes – extra virgin olive oil – salt

Preparation:

Boil a pot of lightly salted water.

Peel the potatoes without cutting them.

When the water boils, cook the whole potatoes for a maximum of 5 minutes.

Drain the potatoes and dry them well.

Grate the potatoes with a wide hole grater and place them in a bowl.

Add a pinch of salt and mix. Heat a non-stick pan with extra virgin olive oil and, when it is hot, cook the grated potatoes trying to distribute them evenly in the pan.

Cook over high heat, mashing with the back of a spoon until a crust has formed, then turn the potato rosti gently and cook on the other side as well.

After about 15 minutes of cooking your potato rosti will be cooked and ready to be served.

VARIATIONS AND ADVICE

You can also add grated zucchini but you will need to add an egg or a bit of flour otherwise the rosti will not stay together.

You can put butter instead of extra virgin olive oil.

Enjoy your meal!

original recipe: https://blog.giallozafferano.it/allacciateilgrembiule/rosti-di-patate/

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