Name: Potato and carrot rosti
Total time: 30 min
Yield: Serves 2
Cuisine: British
Ingredients: 1 large or 2 medium (waxy not baking) skin left on potato; 2 carrots peeled; 2 tbsp flour; 2 spring onions finely chopped; butter; 2 eggs; to serve green salad

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Potato and carrot rosti

Potato and carrot rosti

Lulu Grimes

Published: December 19, 2014 at 2:33 PM

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Serves 2

A little effort

Total time: 30 mins

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Easy vegetarian rosti: made with potato and grated carrot and topped with fried egg. Quick, filling and meat-free, it goes well with a leafy green salad.

Vegetarian

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Alternatives

Complete the dish

Rustle up this potato and carrot rosti, then check out our potato pancakes, potato scones, potato cakes and more potato recipes.

Ingredients

Nutrition

1 large or 2 medium (waxy not baking) skin left on potato
2 carrots

peeled
2 tbsp flour
2 spring onions

finely chopped
butter
2 eggs
to serve green salad

Nutrition: per serving

kcal400
fat13.5g
carbs50.4g
fibre8.8g
protein14.6g
salt0.5g

Method

step 1

Parboil the potato and carrots for 5 minutes, then drain and cool a little. Peel the potato.
Grate the potato and carrot into a sieve. Sprinkle the flour and lots of seasoning on top and shake the sieve so it coats all the veg.
Add the spring onion and shape into two discs.
Heat some butter in a frying pan. Add the rostis one at a time and fry gently until the bases brown. Flip to cook the other side, adding more butter if you need to.
Slide onto 2 plates and fry 2 eggs in the pan, adding one to each plate. Serve with green salad.

Authors

Lulu GrimesManaging editor

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