Latest news with #rösti
Telegraph
3 days ago
- General
- Telegraph
Rösti with a fried egg and sprouting broccoli
There are loads of fun variations of rösti out there – mixed with thinly sliced onion or crispy bacon. Lately, I've noticed restaurants serving this fried-potato dish in a new way: made nice and thick, then cut into cubes and topped with anything from smoked fish to caviar. I've kept this quite simple but it's just as tasty, with plenty of texture. Overview Prep time 15 mins Cook time 35 mins Serves 4 Ingredients 600-700g large floury potatoes (such as Desiree, King Edward or Maris Piper) 1 medium onion, thinly sliced rapeseed oil, for frying, plus extra for drizzling 250g sprouting broccoli, woody stalks trimmed 4 eggs Method Step Cook 600-700g large floury potatoes (in their skins) in a large pan of salted boiling water for about 10 minutes or until just soft. Leave to cool, then remove the skins with a knife or peeler. Next, grate them on the coarse part of a grater into a bowl. Mix in 1 thinly sliced medium onion and season. Step Heat 1 tbsp rapeseed oil in a large, non-stick frying pan over a medium-high heat. Divide the potato mix into four rough balls and place in the pan. Using a fish slice or spatula, carefully shape the röstis into thin, roundish patties. Gently press them with the back of the spatula to flatten out. Step Fry for 4-5 minutes until crisp and golden. Gently turn them over and cook for a further 4-5 minutes. Remove from the pan and transfer to a plate to keep warm. You may have to do this in batches, depending on the size of your frying pan (adding more oil if you need).
The Guardian
02-06-2025
- Health
- The Guardian
Rukmini Iyer's quick and easy recipe for smoked trout and crisp potato cakes with capers, caraway and dill
These rösti-adjacent potato cakes with capers, which crisp up beautifully at the edges, are an absolute win. I would eat them by themselves standing up at the cooker, but when they're draped with a little smoked trout, creme fraiche and dill, and served alongside a light salad, they make for an elegant dinner for two. Some shaved fennel (with its frilly leaves) in a lemony dressing wouldn't go amiss here, either. Prep 15 min Cook 10 min Serves 2 400g waxy potatoes (I like alouette)1 tsp flaky sea salt5 tsp capers - 3 tsp roughly chopped, the rest finely chopped1 tsp fresh dill, chopped, plus extra to garnish5 heaped tbsp full-fat creme fraiche ½ tsp caraway seeds1 medium egg1 tbsp olive oil 1 tsp butter100g smoked trout Juice of ½ lemonGreen salad, to serve (optional) Wash the potatoes, but don't bother peeling them. Now's the time to use the grating attachment on your food processor, which will grate the potatoes in seconds; otherwise do so by hand. Tip the grated potatoes into a bowl with the sea salt, mix well, then leave to sit for five minutes. Meanwhile, mix the roughly chopped capers, dill and creme fraiche in a small bowl, and set aside. Tip the potatoes on to a clean tea towel, then wrap and twist it over the sink to squeeze out as much liquid as possible. Return the potatoes to the bowl, and stir in the caraway seeds, finely chopped capers and egg. Heat half the olive oil and half the butter in a large frying pan. When the butter starts foaming, add heaped tablespoons of the potato mixture, flattening each to about 1cm-thick and the size of a jam-jar lid (you will most likely need to fry them in batches – I can fit five in my largest pan). Fry on a medium heat for three minutes on each side, until crisp and golden brown all over, adding the remaining oil and butter to the pan as needed. Transfer the cooked potato cakes to a plate lined with kitchen paper, and keep warm in a low oven if need be. Serve the potato cakes topped with the creme fraiche mixture, and divide the smoked trout equally between them. Squeeze over a little lemon juice, garnish with dill, and serve hot with a green salad alongside, if you wish.
