I’m just about to become an Aunty and I’m restless and nervous with anticipation. I woke up at 5.30am this morning and decided to make a Potato and Kale Rosti before I started work – and it was the best idea ever! It kept me busy, and tasted delicious!
Who agrees that potatoes are one of the best things in life? They are so, so good and tasty in all forms – fries, mash, jacket potatoes, hash browns, soups, curries etc!
I decided to add kale to this recipe – it gave it a really nice flavour and a note of difference – but you could totally make it without if you don’t have any on hand.
Rosti’s are quite easy to make – you just need a bit of patience. I found this resource that explains how to cook them really well.
We had some Roasted Garlic Vegannaise to garnish this one and it was delicious. Any vegan mayo would be great – but if you feel like making your own check out our Smoky Cheesy Vegan Mayo Recipe!
This Potato and Kale Rosti is crispy, tasty, easy, quick and great to share! Perfect for breakfast. The trick with Rosti is that it takes a long time to cook (at least 10 minutes on each side!) and you should squeeze as much as the water as you can from the potatoes. I cover the pan with oil and though it helps the rosti not stick, it can make the final result a bit oily. You could perhaps use a paper towel at the end to soak up some of the extra oil.
If you love potatoes, check out our Crispy Vegan Potato Skins, our Winter Warming Potato and Leek Soup or if you’re into sweet potatoes check out our Korma Stuffed Sweet Potatoes with a Garlic Tahini Dressing.
Please share this Potato and Kale Rosti recipe with your potato loving family and friends!
This Potato and Kale Rosti is crispy, tasty, easy, quick and great to share! Perfect for breakfast or a lazy brunch! Perfect with a vegan mayonnaise!
- 2 medium potatoes grated
- 3 leaves of kale de stalked and chopped
- 1/4 tsp salt
- Generous sprinkle of white pepper
- olive oil
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Grate your potatoes and squeeze as much water as you can from them. I like to use my food processor to do this as it has a grater attachment and it's much quicker and cleaner to do it this way. I use the julienne grater attachment.
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Roughly chop the kale. Add the squeezed grated potato into a bowl and add the kale, salt and white pepper.
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Cover a non-stick fry pan with oil. When it is hot add the potato mixture and cover the bottom. Tuck in the potato on the sides so they don't burn. Turn the heat down to medium and cook the potato for about 10 to 12 minutes. It should get nice and crispy on the bottom.
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Carefully flip the rosti and cook on the other side. You may want to do this with a plate if you think it might break. (I used two spatulas!). Cook on that side for a further 10 to 12 minutes until browned.
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Pat with paper towel if desired to soak up some of the extra oil. Serve immediately with vegan mayonnaise. Enjoy!
ALL of the superlatives Katie. This looks spectacular. 🙂
haha, thanks Fran! It was so yum! I need to make it again asap! 😉