Rose Harissa Rosti

Name: Rose Harissa Rosti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 250g potato (about 1 large one), peeled &amp; grated; 1 egg, beaten; 1 tbsp plain flour; 30g parmesan cheese, grated; 3 spring onions, sliced; 1-2 tbsp rose harissa; Vegetable or olive oil; 30g jalapeno cheddar, crumbled; Sour cream

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Big and bold flavours to cut through dulled taste buds. What's not to like?

Rose Harissa Rosti

Rated 5.0 stars by 1 users

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Author

The Cancer Cookery School

Potato and parmesan are big umami ingredients and will help you find taste in food. The addition of rose harissa will give the tongue a tingle and will very possibly have you finding a bit of flavour too.

Ingredients

250g potato (about 1 large one), peeled & grated
1 egg, beaten
1 tbsp plain flour
30g parmesan cheese, grated
3 spring onions, sliced
1-2 tbsp rose harissa
Vegetable or olive oil
30g jalapeno cheddar, crumbled
Sour cream

Directions

Preheat oven to 180ºC. Place grated potato into a tea towel and gather at the top. Twist to squeeze as much liquid from the potato as possible.
Place potato, egg, flour, parmesan, onions, and rose harissa into a medium bowl and mix well to combine.
Heat oil in an oven-proof 20cm frying pan and place the rosti mixture into the pan. Flatten with a spoon. Cook until golden on one side. Transfer to the oven and cook for 10 minutes. Crumble the jalapeno cheese on top and return to the oven for a few more minutes. Remove from the oven and serve topped with sour cream.