Today I’m sharing a tasty way to cook potatoes all the way from Switzerland! This very popular dish is fairly simple to make and yields a very filling dish. Topped off with fried egg, sour cream or ketchup with my own twist – avocado! Perfect for lunch or dinner.
If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Potato Rosti with Egg and Avocado Recipe (Vegetarian)
Serves 4 pieces
Ready in 45 mins.
8 medium size organic russet potatoes, peeled & grated in a food processor
1/2 white onion, food processed or grated
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried parsley
1/2 tsp garlic powder
Avocado oil for cooking
4 free-range eggs
Vegan Sour Cream or ketchup
Required Tool: Food Processor
In a food processor, process your peeled potatoes and onion until they’re grated. You may also grate using a box grater but it will take longer.
Pour grated potatoes and onions into a clean tea towel and wring out the liquids until mostly dry. Pour into a large mixing bowl and add salt, black pepper, dried parsley, and garlic powder and mix well. Flatter your batter and divide equally into four portions.
Into a non-stick pan over medium high heat, add avocado oil. Once hot enough, add your portioned batter to the pan and flatten with a spatula. Fry until crispy golden brown and cover with a lid to quicken cooking process, usually about 7-8 minutes. Flip and fry on the other side.
Meanwhile, fry your eggs sunny side up and slice your avocado. Serve overtop of hot rosti with vegan sour cream or ketchup. Enjoy!