Crispy potato rösti with avocado
A big, crisp potato cake with a golden crust and a soft middle, topped with lemony avocado and a little chilli. Brunch or supper, from a handful of ingredients.
- Time
- 35 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Scrub the potatoes (no need to peel) and coarsely grate them with the onion onto a clean tea towel. Twist the towel hard and wring out as much liquid as you can.
- Tip the mixture into a bowl and mix in the cornflour and a good pinch of salt.
- Warm half the olive oil in a large non-stick frying pan over a medium heat. Split the mixture in two and press each half into a flat round about 1.5 cm thick.
- Cook for 8 to 10 minutes, until deep golden and crisp underneath. Slide each onto a plate, add the rest of the oil to the pan and flip the rösti back in, then cook for another 8 minutes.
- Halve and stone the avocado, scoop the flesh into a bowl and mash with the juice of half the lemon and a pinch of salt.
- Leave the rösti to drain on kitchen paper for a moment.
- Top with the avocado and chilli flakes and serve with the rest of the lemon in wedges.
Tip Squeezing the grated potato dry is what makes the rösti crisp; squeeze again if the towel still comes away wet.
Per portion
| Energy | 531 kcal |
| Protein | 6 g |
| Carbohydrate | 50 g |
| of which sugars | 7 g |
| Fat | 33 g |
| of which saturates | 5 g |
| Fibre | 8 g |
| Salt | 0.04 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes400 g
- onion1
- cornflour2 tbsp
- olive oil3 tbsp
- avocado1
- lemon1
- chilli flakes1 tsp
