Roesti with cervelat

Roesti with cervelat

Total: 50 min. | Active: 50 min.
gluten-free
Nutritional value / people: 602 kcal
, Fat: 41 g
, Carbohydrate: 33 g
, Protein: 24 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roesti

2 cervelat sausages, peeled
500 g waxy potatoes, cooked in their skins
¼ tsp salt
½ tsp curry powder
2 tbsp butter

Fried egg

a little butter
2 eggs
salt and pepper to taste
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How it's done

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Roesti

Coarsely grate the cervelat and potatoes using a roesti grater, mix well with the salt and curry powder. Heat the butter in a non-stick frying pan. Add the potato mixture, fry for approx. 5 mins., stirring occasionally. Shape the roesti into a cake. Continue to fry the roesti (uncovered) over a medium heat for approx. 10 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the roesti out onto the plate. Add a little butter to the pan, slide the roesti back into the pan with the uncooked side facing down, finish cooking (uncovered) for approx. 10 mins.

Fried egg

Heat the butter in the same pan. Crack the eggs one at a time, slide into the pan, fry over a low heat until the egg whites are set but the yolks are still runny, season. Serve the fried eggs on top of the roesti.

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