Cheddar rösti

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Top rated Our dietitians' favourite

Ingredients

4 cups (1 L) potatoes, grated or julienned

1/2 cup (125 mL) carrots, grated or julienned

1 cup (250 mL) zucchini, grated or julienned

1/2 cup (125 mL) red bell pepper, cut into thin strips

2 tbsp (30 mL) fresh chives, chopped

1 1/4 cups (310 mL) Canadian Mild Cheddar, grated

1/2 tsp (2 mL) mild or spicy smoked paprika

Salt

Freshly ground pepper

2 tbsp (30 mL) butter

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

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In a bowl, mix vegetables, chives and Cheddar. Add smoked paprika to taste and season generously.

In a large skillet over medium heat, melt butter and add mixture to make one large rösti or 6 to 8 small ones.

Flatten mixture in skillet and cook each side 5–10 minutes or until vegetables are tender and golden.

Serve with an omelette or eggs cooked any other style as part of a brunch.

Cheese alternatives: Canadian Swiss cheese, Mozzarella.

2 people love this recipe.

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jingee
4 weeks ago

this is so good, I just loved it!! :)
sara
January 14th, 2013

very good! i added 2 eggs to help keep it all together. really good!
PH
December 11th, 2012

We absolutely loved this! Nice twist to getting veggies in the mix.
Tara
December 6th, 2012

only make this meal if you want to spend the next week trying to scrub your frying pan clean.

FYI not everyone cooks with non-stick, some people don't like teflon in their bloodstream!