Preshredded potatoes for the rösti are the key to making this crisp pancake quickly. Top with fried eggs and a salad and it becomes a meal.

Adam Dolge
Source: EatingWell Magazine, April 2020

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Recipe Summary

active:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add asparagus and 1/4 teaspoon salt. Cook, stirring, until tender, about 3 minutes. Add butter and potatoes; stir to combine. Press the mixture gently into a single layer. Cook until crispy on one side, about 10 minutes.

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  • Slide the rösti onto a clean plate. Drizzle the top with the remaining 2 tablespoons oil, then invert into the pan so the crispy side is up. Cook until crispy on the other side, 8 to 10 minutes more. Slide onto a serving plate and sprinkle with the remaining 1/4 teaspoon salt. Cut into 6 wedges.

Nutrition Facts

206 calories; protein 3.4g; carbohydrates 18.5g; dietary fiber 2g; sugars 0.6g; fat 13.4g; saturated fat 3.3g; cholesterol 7.6mg; vitamin a iu 315.9IU; vitamin c 13.7mg; folate 15.7mcg; calcium 8.2mg; iron 1.6mg; magnesium 4.3mg; potassium 61.6mg; sodium 305mg.
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