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🍽️ Crispy Potato Rösti with Creamy Spinach

379 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• 1 egg
• 2 tbsp spelt wholemeal flour (30 g)
• salt
• nutmeg
• 4 tbsp rapeseed oil
• 400 g spinach
• 200 g oat cuisine or soy cream
• 1 handful parsley (5 g)

Instructions

1. 1. Peel the potatoes and grate them finely.
2. 2. Squeeze the grated potatoes well with your hands to remove excess liquid.
3. 3. Mix the potatoes in a bowl with an egg, flour, salt, and a pinch of freshly grated nutmeg.
4. 4. Shape the mixture into about twelve small, flat pancakes (rösti).
5. 5. Heat one to two tablespoons of oil in a large frying pan.
6. 6. Fry the rösti in two batches over medium heat until golden brown on both sides.
7. 7. The total frying time is ten minutes.
8. 8. Keep the finished rösti warm in a preheated oven at 80 degrees Celsius.
9. 9. Fry the second batch of rösti in the same way.
10. 10. Wash the spinach thoroughly and remove the tough stems.
11. 11. Cook the spinach in boiling salted water for two minutes.
12. 12. Shock the spinach immediately with cold water and squeeze it well to remove excess water.
13. 13. Chop the drained spinach finely.
14. 14. Bring the oat cream to a boil in a pot.
15. 15. Let the oat cream simmer for five minutes over medium heat until it thickens slightly.
16. 16. Stir the chopped spinach into the oat cream.
17. 17. Season the spinach with salt and a pinch of freshly grated nutmeg.
18. 18. Wash the parsley and shake it dry.
19. 19. Chop the parsley finely.
20. 20. Plate the warm potato rösti.
21. 21. Serve with the creamy spinach and sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 379
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 38 g