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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

Serves 4 (makes 12 röstis)
10 mins to prepare and 20 mins to cook
263 calories / serving
Healthy
Vegetarian
Gluten-free

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

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.
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