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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes. Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions. | 2. Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms. | 3. Add the remaining butter and gently turn rosti; cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel. | 4. Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	1	pound		403.4676	0.0	89.7602	2.2667
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
gay lea cream	1/2	cup	sour	403.4676	0.0	89.7602	2.2667
dijon mustard	1 1/2	teaspoons		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.