Potato Rosti and Pepper Ragout

potato rosti topped with chorizo and pepper ragout

This crispy potato and onion rosti served with a chorizo and red and green pepper ragout is perfect for an easy meal. It's so tasty and the pepper ragout is perfect for batch cooking.

Course Main Course

Cuisine Fusion, German

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 487kcal

Author Corina Blum

Ingredients

Ingredients for the Potato Rosti

2 potatoes large
1 teaspoon oil
1 onion diced
10 g butter
pinch salt
pinch black pepper

Ingredients for the Ragout

1 red pepper roughly chopped
1 green pepper roughly chopped
1 onion sliced
100 g chorizo sausage
1 tablespoon tomato puree
1 clove garlic crushed
1 teaspoon thyme
½ teaspoon paprika use more for extra flavour!

Instructions

Grate the potatoes in a food processor. Then put the grated potato in a clean tea towel and squeeze the excess water out. This will help the rosti to crispen up.
Heat a little oil in a frying pan. Add the onion to the pan when the oil is hot. Fry gently until soft (about 5 minutes) then add the grated potato, salt and pepper. Fry, stirring for a while.
Then flatten the potato and turn the heat down so it cooks slowly.
Put all the ragout ingredients into a saucepan. Add about 6 tablespoons of water. Bring to the boil then turn down to simmer and put the lid on.
After about ten minutes turn over the rosti by putting a plate on top, turning the pan over so the rosti falls onto the plate and then sliding the rosti back into the frying pan.
After about 10 more minutes, the rosti should be ready. If necessary, put under the grill for few minutes to crisp up the top of the rosti. Serve with the ragout on the side.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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