🥗 Crispy Potato Rösti with Spinach and Parsley-Carrot Salad

Name: Crispy Potato Rösti with Spinach and Parsley-Carrot Salad
Total time: 30 min
Yield: 4 servings
Ingredients: spinach 500 g; carrots 4 pcs; parsley, fresh 20 g; olive oil 2 tbsp; vinegar 1 tbsp; salt pinch; pepper, black ground pinch; sugar pinch; onions, yellow 2 pcs; potatoes, mostly waxy 1 kg; nutmeg, ground pinch; wheat flour, Type 405 2 tbsp; oil 5 tbsp

450 kcal · 30 min · 4 servings

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Ingredients

spinach 500 g
carrots 4 pcs
parsley, fresh 20 g
olive oil 2 tbsp
vinegar 1 tbsp
salt pinch
pepper, black ground pinch
sugar pinch
onions, yellow 2 pcs
potatoes, mostly waxy 1 kg
nutmeg, ground pinch
wheat flour, Type 405 2 tbsp
oil 5 tbsp

Instructions

1. Thoroughly wash the spinach under running water.
2. Let the spinach drain well.
3. Peel the carrots and remove the skin.
4. Slice the carrots into thin strips using a vegetable peeler.
5. Rinse the parsley and shake it dry.
6. Pluck the parsley leaves from the stems.
7. Chop the parsley leaves finely.
8. Combine oil, vinegar, salt, pepper, and sugar in a bowl.
9. Fold the carrot strips and parsley into the dressing.
10. Set the salad aside.
11. Halve the onions and remove the skin.
12. Chop the onions finely.
13. Wash the potatoes and peel them.
14. Coarsely grate the potatoes into a bowl.
15. Set aside half of the chopped onions.
16. Mix the grated potatoes with the remaining onions.
17. Season the potato-onion mixture with salt, pepper, and nutmeg.
18. Stir the flour into the potato mixture.
19. Heat 2 tablespoons of oil in a pan over medium heat.
20. Place half of the potato mixture into the pan.
21. Press the mixture into a pancake about 10 cm in size.
22. Fry the rösti for about 4 minutes until golden brown.
23. Flip the rösti and fry for another 4 minutes.
24. Remove the finished rösti from the pan.
25. Let the rösti drain on kitchen paper.
26. Repeat the frying process with the remaining potato mixture.
27. Wipe the pan clean.
28. Heat 1 tablespoon of oil in the pan over medium heat.
29. Sauté the remaining onions for about 1 minute.
30. Add the drained spinach to the pan.
31. Let the spinach wilt for about 2 minutes.
32. Deglaze the spinach with 4 to 6 tablespoons of water.
33. Season the spinach with salt and pepper.
34. Plate the potato rösti.
35. Serve with the spinach and parsley-carrot salad.
36. Enjoy your meal!

Nutrition per serving

kcal: 450
Protein: 10 g · Fett/Fat: 20 g · Carbs: 60 g