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Gluten-Free Asparagus and Potato Rosti Recipe (Vegetarian)

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Two slices of potato rosti, 5 asparagus stalks and two pieces of mozzarella on a plate, with dressing | Hurry The Food Up

This asparagus and potato rosti recipe is a simple, gluten-free and vegetarian dinner or lunch, inspired by the classic swiss dish.

Rösti is a traditional swiss-german food, similar to hash browns. It is made of grated potato, fried in a round with oil or butter and served as a side dish or accompaniment to many main meals.

It can be eaten for breakfast, lunch or dinner! Typical additions to a rosti recipe include bacon, onion, cheese, fresh herbs or even apple.

Culturally, rösti is associated with the German speaking parts of Switzerland. In fact, the border that separates the German region from the French region is known as the ‘rostigräben’, which translates to the rosti ditch!

A bunch of asparagus, 3 potatoes, slices of mozzarella, an egg, a lime, balsamic vinegar, olive oil | Hurry The Food Up

Asparagus and potato rosti recipe: health benefits

Before we get into the recipe, we’re going to win you over purely with the health benefits of this new dish.

For starters, all celiacs and gluten-intolerant folk are in luck! This recipe is gluten-free!

And for everyone else, it’s low in fat, coming to just 12g per serving of which only 5 is saturated. It’s also high in protein, at 21g per serving.

What’s more, at just 452 kcal per serving, it’s a weight loss friendly dinner recipe, if weight loss is something you are focussing on right now! (Check out our vegetarian for weight loss e-book if you are!)

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A sieve full of grated potatoes over a glass bowl on a wooden surface, ready to be drained of water | Hurry The Food Up

How to make potato rosti

Traditional rosti is made from just potatoes but we make our potato rosti recipe with egg, partly because this helps to bind the potatoes together, but also because it’s a good way to get a bit more protein in.

The potatoes are grated and, crucially, salted and drained. Don’t skip this step! It gets a lot of the moisture in the potatoes out, so your rostis remain super crispy and not soggy.

A whole potato rosti on a plate occupies the centre of the image. To the bottom right, asparagus | Hurry The Food Up

What to serve with potato rosti

This asparagus and potato rosti recipe is served with… you guessed it, asparagus!

Asparagus is in season at the moment and makes a lovely, crunchy addition to this dish. It adds some fibre and vital vitamins and nutrients too – got to get your five a day!

On top of the asparagus, we serve slices of low fat mozzarella, for the protein and because, well, mozzarella!

Still sound a bit bland to you? Wait until you try the honey, balsamic and lemon zest drizzle! What a treat.

If you love the sound of this asparagus and potatoes recipe, you should also try this asparagus risotto.

A plate of asparagus and potato rosti with sliced mozzarella and balsamic vinegar dressing, ready to eat| Hurry The Food Up
Rosti Potatoes with Asparagus and Cheese
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Looking for a healthy version of a classic rosti recipe? Try our asparagus and potato rosti recipe with mozzarella slices!
Cuisine:Swiss
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Servings:2
Calories:452kcal
Author: Abril Macías

Ingredients

Instructions

  • Peel potatoes and grate them over a bowl covered with a fine mesh sieve. Sprinkle two generous dashes of salt over the grated potatoes. Rest for 5-10 minutes.
    21 oz potatoes, Flaky salt to taste
  • Press the potatoes with your hands (or the back of a spoon) against the fine mesh sieve until most of the water from the potatoes has been released. Try to take as much out as you can.
  • Remove the water from the bowl and add the pressed grated potatoes. Add pepper to taste and the egg. Whip until fully incorporated.
    1 large egg, Black pepper to taste
  • In a mid sized non stick pan over medium heat add the olive oil (you can also divide into two small non stick pans if you prefer individual rostis). Add the grated potato mix and align it to the sides of the pan forming a circle. Cook with a lid on until the base has a deep golden brown color and is very crispy. Turn the rosti over and cook, taking off the lid, until it’s also golden brown. The entire process will take about 10 minutes.
    2 tsp olive oil
  • Meanwhile, in a medium sized pan with boiling salted water, cook the asparagus for 3 minutes or until they are cooked but still a little crunchy.
    11 oz asparagus
  • Serve immediately the rosti with asparagus topped with mozzarella cheese. Drizzle asparagus with balsamic vinegar, honey, lemon zest and flaky salt.
    2.5 oz low fat mozzarella, 4 tsp balsamic vinegar, 2 tsp honey, Zest of 1 lemon, Flaky salt to taste

NOTES

Looking for more gluten-free recipes?
Easy Meal Prep Noodles in a Jar
High Protein Silken Tofu Omelette
Healthy Filling Mexican Vegan Stew
Keto Friendly Breakfast Egg Muffins
Creamy Warming Coconut Lentil Soup

Nutrition

Nutrition Facts
Rosti Potatoes with Asparagus and Cheese
Amount per Serving
Calories
452
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
116
mg
39
%
Sodium
 
279
mg
12
%
Potassium
 
1645
mg
47
%
Carbohydrates
 
67
g
22
%
Fiber
 
10
g
42
%
Sugar
 
13
g
14
%
Protein
 
21
g
42
%
Vitamin A
 
1445
IU
29
%
Vitamin C
 
68
mg
82
%
Calcium
 
366
mg
37
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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