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Two layers of grated potato, onion and herbs stuffed with melted mozzarella and sundried tomatoes make this Pizza Stuffed Potato Rosti just perfect. · Potato rosti with kale and white cabbage. Easy recipe for side dish, perfect way to use all of the leftovers from the fridge! Rosti is the Swiss version of hash browns or potato pancakes made with butter, potatoes, and salt.

Alright, don’t linger, let’s plan this rosti with summer herbs and beef roses menu with 14 elements which are undoubtedly easy to receive, and we have to process them at the very least through 3 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Rosti with summer herbs and beef roses:

1. Take 1 kg Potatoes
2. You need To taste - Salt
3. Need to taste - Pepper
4. Give To taste - Nutmeg
5. Give 8 tbs of oil
6. You need - Garnish
7. You need As needed - Sliced roast beef
8. Require for Fresh dille
9. Get To taste Fresh parsley
10. Give To taste Fresh chives
11. Take To taste of Chive flowers
12. Give 1 tbs - whole grain mustard
13. Make ready 2 tbs of crème fraiche
14. Require 3 for pickles

To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Rib Eye of Beef with Rosti, Madeira and Wild Mushrooms. Lip smacking rib eye, buttery rosti and a rich red wine and Madeira sauce create a feast of flavours in this recipe. Chicken Liver on Crostini with Warm Pear Salad.

Rosti with summer herbs and beef roses process:

1. For the rosti. Peel and shred the potatoes using a food processor. Give the potatoes a quick rinse to remove some excess starch. Drain well and place in a clean kitchen towel. Season with salt, pepper and nutmeg and toss to combine. Use the kitchen towel to wrench out as much liquid as you can.
2. Preheat your pan of choice on medium heat. Mine is a 28 cm cast iron skillet. Pour in half the oil. Evenly distribute the potatoes and press using a spatula to make it as compact as possible. Cook on medium heat for about 8-10 minutes. Take the rosti out of the pan, add the rest of the oil and cook the other side for the same amount of time. Also press on this side to make the rosti as compact as possible. Let cool slightly before garnishing.
3. For the garnish. Place the crème fraiche in the middle of the rosti. Use a spoon to form a sort of whirl. To make the roses, roll op the beef losely and use your thumb to push out the middle. Place the roses on the crème fraiche for stability. Place piles of pickles and teaspoons of mustard all around. Scatter around the herbs and flowers.

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