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Non-Traditional Rosti

What you need: 

4 small-medium potatoes (about 1 pound), peeled
1 small sweet potato, peeled
1 small onion, finely sliced
1 shallot, finely sliced
1 teaspoon olive oil
2 tablespoons nutritional yeast
1 1/2 teaspoons garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon Hungarian paprika
pinch cayenne pepper
salt and pepper, to taste
2 tablespoons margarine (I use Earth Balance)

What you do: 

1. Boil the potatoes for 10 minutes, until they just start to soften. Drain and set aside to cool. Fry the onion and shallot in olive oil on medium-low heat until soft, about 2-3 minutes. Transfer to medium size mixing bowl.
2. Grate potatoes into the mixing bowl with the onion and shallot. Mix together with nutritional yeast, garlic powder, basil, oregano, paprika, cayenne pepper, salt and pepper.
3. Heat margarine on medium-low in a largish nonstick frying pan. When the margarine has melted, add potato mixture, spreading the mixture out, but not pressing too firmly. Cook about 8-10 minutes until crispy (check about halfway through to ensure mixture is not burning).
4. Next, very carefully flip the rosti onto a plate and slide back onto pan, uncooked side down. Cook for about 5 minutes, until golden brown. Cut in four and serve it up with a tofu scramble for breakfast, or as a side to a main supper dish.
My omnivorous boyfriend and brother love this dish. An interesting take on a traditional Swiss dish made with potatoes, onion and butter. Super tasty!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

Mine fell apart completely and ended up like hashbrowns :(

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This turned out GREAT!

My mom and BF could not stop praising this dish :) There was not even a crumb left over >:D
I added real garlic instead of powdered (we are garlic lovers :D), finely diced celery, shredded carrot and I grated soy cheese. Then once the rosti was done, I topped it with more soy cheese and lotza pepper NUMS!

I am going to make this again with broccoli, soy cheese and sundried tomatoes.
The sky is the limit! Excellent recipe, thank you ;)b

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I think it's important NOT to overcook the potatoes. I used last night's fully boiled spuds - too soft - and the rosti turned into a sort of hash mash fry. It was, nonetheless, yummy.  ;)

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Thank you! I have wanted a "rosti tastealike" recipe for sometime now. Good one!

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Made this this morning and it was very tasty.  I used the full amount of garlic powder in the recipe and it was garlicky but that's the way we like it.  My husband especially liked it.  Next time I'm going to half the ingredients to make a thinner rosti, or use a larger pan--mine was pretty thick.  I will add some other ingredients too--bell pepper or mushrooms. The flipping went beautifully, even out of my cast iron (well-seasoned, of course) pan. Thanks idioglossia, I will be making this again!

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I just wanted to note that the garlic powder in this recipe should probably be reduced to half the amount (about 3/4 tsp), unless you want it really garlicky.  Also, if you're a little apprehensive about flipping one huge pancake shaped rosti, you can split it up into  small patties instead.  Good luck!

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