Preheat oven to 400º
Using a clean kitchen towel squeeze the liquid out of the grated potatoes
Combine and mix potatoes and brussels sprouts and add 1 tsp salt and a few grinds of black pepper
Heat olive oil in an oven-proof 10” skillet
Add mixture, spread evenly and flatten with a spatula
Cook for 10 min or until it is golden underneath
Invert rosti onto a plate and slide back into skillet, cooked side up
Bake in oven for 25 min
Cut into wedges and serve
Brussels Sprouts + Potato Rosti
Crunchy treat with homemade tomato sauce
Ingredients
11b russet potatoes, peeled and grated - simple to grate in food processor
8 oz brussels sprouts, trimmed and grated in food processor
2 Tbs olive oil
Salt + pepper
Instructions
Preheat oven to 400º
Using a clean kitchen towel squeeze the liquid out of the grated potatoes
Combine and mix potatoes and brussels sprouts and add 1 tsp salt and a few grinds of black pepper
Heat olive oil in an oven-proof 10” skillet
Add mixture, spread evenly and flatten with a spatula
Cook for 10 min or until it is golden underneath
Invert rosti onto a plate and slide back into skillet, cooked side up
Bake in oven for 25 min
Cut into wedges and serve
Notes
Serves 4-6
Serve with homemade tomato sauce