HP - Rosti Potatoes with Asparagus and Cheese
Servings: 2 servings
Calories: 522kcal
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Ingredients
- 16 oz (450 g) potatoes
- 18 oz (500 g) asparagus
- 2 eggs
- 3.5 oz (100 g) low fat mozzarella
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Zest of 1 lemon
- Flaky salt to taste
- Black pepper to taste
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.
- 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.
- 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.
- 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.
- Serve immediately the rosti with asparagus topped with mozzarella cheese. Drizzle asparagus with balsamic vinegar, honey, lemon zest and flaky salt.
Nutrition
Calories: 522kcal | Carbohydrates: 63g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 393mg | Potassium: 1596mg | Fiber: 10g | Sugar: 18g | Vitamin A: 2410IU | Vitamin C: 59mg | Calcium: 506mg | Iron: 8mg