Potato, Horseradish and Spring Onion Rösti Recipe

Potato and horseradish are a match made in heaven, and this alternative roast dinner side pairs them together perfectly. Swap your classic roasties for röstis – crisp, fiery potato röstis work wonderfully with roast beef and a dollop of horseradish cream. Give this easy side dish a go for your next Sunday lunch.

Serves 4 (makes 12 röstis) 10 mins to prepare and 20 mins to cook

1kg (2lb) waxy potatoes, such as Charlotte, grated
6 spring onions, finely chopped
1 1/2 tbsp grated fresh horseradish
2 tbsp butter, melted
Oil, for frying

Put the grated potato in a clean tea towel or muslin and squeeze out as much moisture as you can. Tip into a bowl with the spring onions, three-quarters of the horseradish and half the butter. Season well. Divide the mixture into 12 and shape into patties.

Heat the remaining butter and a little oil in a large frying pan over a medium heat, until foaming. Fry the röstis in batches for 2-3 minutes on each side, until cooked through and golden. Add a little more butter and oil between batches, if needed. Drain on kitchen paper. Serve hot.

Tip: For the perfect Sunday lunch, serve the rösti with roast beef and horseradish cream. Simply mix 4 tbsp soured cream with 1/2 tbsp grated horseradish.

Recipe courtesy of Tesco 
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