Cabbage, kale and potato rösti
- November 2016
- Serves 6
- Hands-on time 30 min
Move over potato rösti, there’s a new side dish in town. This recipe includes cabbage and kale for a little extra oomph – enjoy alongside a roast for dinner or poach some eggs for a tasty brunch.
- 13.3g (1.3g saturated)
- 26.2g (2.6g sugars)
Leftover greens would also work well in the rösti mix.
Raw potatoes turn brown quickly when grated, so make sure you have all your other ingredients ready before you start the recipe.
Cook the rösti completely, cool, wrap in cling film, then chill for 24 hours. Reheat in a medium oven to serve.
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