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Potato, horseradish and spring onion rösti recipe

Potato, horseradish and spring onion rösti recipe

15 ratings

Potato and horseradish are a match made in heaven, and this alternative roast dinner side pairs them together perfectly. Swap your classic roasties for röstis – crisp, fiery potato röstis work wonderfully with roast beef and a dollop of horseradish cream. Give this easy side dish a go for your next Sunday lunch. See method

Ingredients

  • 1kg (2lb) waxy potatoes, such as Charlotte, grated
  • 6 spring onions, finely chopped
  • 1 1/2 tbsp grated fresh horseradish
  • 2 tbsp butter, melted
  • oil, for frying
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1110kj
    263kcal     13%

  • Fat

    10g 14%

  • Saturates

    4g 22%

  • Sugars

    4g 5%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 41.4g Protein 4.9g Fibre 4.1g

Method

  1. Put the grated potato in a clean tea towel or muslin and squeeze out as much moisture as you can. Tip into a bowl with the spring onions, three-quarters of the horseradish and half the butter. Season well. Divide the mixture into 12 and shape into patties.
  2. Heat the remaining butter and a little oil in a large frying pan over a medium heat, until foaming. Fry the röstis in batches for 2-3 minutes on each side, until cooked through and golden. Add a little more butter and oil between batches, if needed. Drain on kitchen paper. Serve hot.

Tip: For the perfect Sunday lunch, serve the rösti with roast beef and horseradish cream. Simply mix 4 tbsp soured cream with 1/2 tbsp grated horseradish.

See more Side dishes

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