Crispy Brussels Sprout Rösti Food

CRISPY BRUSSELS-SPROUT RöSTI

Crispy Brussels-Sprout Rösti image

This savory, vegetable pancake is made with starchy russet potatoes and earthy Brussels sprouts. For an elegant (and gluten-free!) starter, cut it into wedges and serve with a dollop of Greek yogurt, fish roe, and fresh herbs. Or, if you're feeling more casual, simply top it with a fried egg and dig in for brunch-or dinner.

Provided by Shira Bocar

Time 40m

Number Of Ingredients 4

Ingredients

1 pound russet potatoes (about 2), peeled and grated
4 ounces Brussels sprouts, trimmed and finely shredded
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400°F. Using a clean kitchen towel, squeeze excess moisture from potatoes. In a bowl, toss potatoes and sprouts with 1 teaspoon salt and 1/4 teaspoon pepper.
In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons oil over medium. Add potato mixture and spread evenly; flatten gently with a spatula and cook until bottom is golden, 10 minutes. Remove from heat. Run a spatula around edges to loosen; invert rösti onto a plate.
Slide back into skillet, cooked-side up; drizzle remaining 1 tablespoon oil around edges of skillet. Bake until cooked through and crisp, 20 to 25 minutes. Cut into wedges; serve.

CRISPY BRUSSELS SPROUTS

Crispy Brussels Sprouts image

Provided by Daphne Brogdon

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds Brussels sprouts
4 cloves garlic, chopped
Salt and fresh ground pepper
1/4 cup olive oil

Steps:

Preheat the oven to 400 degrees F.
Cut the larger Brussels sprouts into quarters; halve the smaller ones.
Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

HAM & SWISS ROSTI

Ham & Swiss Rosti image

This recipe was from EatingWell recipes. They wrote "Rosti is a traditional Swiss potato pancake typically served as a side dish but we added ham and cheese to transform it into an easy weeknight supper". I made a few changes to the original recipe (like using garlic instead of rosemary). It was very easy to make and delicious. We served this with a nice salad. My whole family liked it!

Provided by Jennibear

Categories One Dish Meal

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs, lightly beaten
1 cup diced ham (about 5 oz)
1 cup shredded swiss cheese (or cheddar)
1 shallot, minced (or onion)
1 teaspoon chopped garlic (or fresh rosemary)
1/2 teaspoon salt
3 -4 cups shredded hash brown potatoes (fresh or frozen, thawed)
2 tablespoons extra virgin olive oil
2 tablespoons margarine or 2 tablespoons butter

Steps:

In a large skillet, heat olive oil and butter. Add ham and onions and saute until onions are tender. Meanwhile, in a large bowl, combine eggs, swiss cheese, garlic, salt and potatoes. Mix in ham and onions. Pour into large skillet on medium heat. Press mixture down firmly into pan. Cook for 12-15 minutes. Place a large plate over the skillet and turn over onto plate. Slide back into the skillet to cook the potato mixture on the other side. You will need to make sure there is enough oil in the pan to prevent sticking. Continue to cook for about another 10 minutes. Slide back on to the plate and cut into wedges. This comes out crispy and delicious!

Nutrition Facts : Calories 280.4, Fat 18.9, SaturatedFat 6.7, Cholesterol 74.4, Sodium 507.6, Carbohydrate 17.8, Fiber 1.2, Sugar 1.2, Protein 11.1

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