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Smoked Cheddar and Herb Roesti

 
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A mixture of parsley, oregano, and scallions is added into the shredded potato, sprinkle the smoked cheddar on top at the last a few minutes. Use regular cheddar cheese if you don't have smoked cheddar.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 tablespoons butter, unsalted
2 tablespoons olive oil
2 pounds russet potatoes
or yukon Golds, or any high-starch potatoes, shredded and patted dry
2 tablespoons parsley leaves
freshly chopped
1 teaspoon oregano
freshly minced, or 1/4 teaspoon dried
1 tablespoon scallions, spring or green onions
or chives, chopped
1 x salt and black pepper
to taste
*

Directions

Melt the butter or half butter with half olive oil in a 10-inch nonstick skillet over medium heat.

Add the parsley, oregano, and scallions into the potatoes.

Season the shredded potatoes with the salt and black pepper to taste.

Spread the potatoes evenly in the skillet.

Press with the spatula to form a big pancake.

Cook until the bottom crust becomes golden and brown, 14 to 16 minutes.

Press the potatoes with the spatula about three times during the cooking.

Shake the pan or loosen the roesti with the spatula.

Place a large plate over the skillet, and carefully invert.

Return the roesti to the pan by sliding the plate.

Continue to cook until the now-bottom crust turns golden brown as well, about 12 minutes.

Sprinkle the cheese on top at the last 5 minutes. Cover and cook until the cheese melts.

Serve warm with sour cream if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 32834% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 34mg 1%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 22%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 53%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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