Crispy Brussels Sprout Rösti Food
CRISPY BRUSSELS-SPROUT RöSTI
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
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 4
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
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
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
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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- Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
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