Loaded rösti with mortadella

Name: Loaded rösti with mortadella
Yield: 4
Ingredients: 400g cherry truss tomatoes; 2/3 cup (160ml) olive oil; 500g desiree potatoes, peeled, coarsely grated; 200g haloumi, coarsely grated; 1 red onion, thinly sliced; 1 egg; 70g plain flour; 1 tbs chopped sage; 1 tsp smoked paprika; 8 thin slices mortadella; Sliced pickled onions; Chopped green olives; Basil leaves

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https://healthimprovements.info/recipes/loaded-rosti-mortadella/o1gujw0n — Loaded rösti with mortadella

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Mar 03, 2019

“The Swiss answer to hash browns, rösti were originally made for breakfast but are now an anytime favourite the world over” - Colin Fassnidge.

400g cherry truss tomatoes
2/3 cup (160ml) olive oil
500g desiree potatoes, peeled, coarsely grated
200g haloumi, coarsely grated
1 red onion, thinly sliced
1 egg
70g plain flour
1 tbs chopped sage
1 tsp smoked paprika
8 thin slices mortadella

To serve

Sliced pickled onions
Chopped green olives
Basil leaves

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray, drizzle with 2 tbs oil, season and roast for 15 minutes or until starting to collapse. Loosely cover with foil to keep warm.
2.

Using your hands, firmly squeeze excess liquid from grated potato. Combine potato, haloumi, onion, egg, flour, sage and paprika in a bowl, then season and stir to combine.
3.

Heat half the oil in a 24cm non-stick frying pan over medium-high heat. Add half the potato mixture, spreading to cover base. Cook for 4-5 minutes each side until golden and crisp. Drain on paper towel and loosely covered with foil to keep warm. Repeat.
4.

Serve rösti warm topped with mortadella, tomatoes, pickled onion, olives and basil.