Kartoffelrösti

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A traditional Swiss dish with a modern, plant-based twist! This Stuffed Kartoffelrösti recipe adds layers of flavor with vegan cream cheese, baby spinach, and cherry tomatoes. It’s the perfect combination of crispy and creamy, all in one bite.

This recipe is Budget, Vegan, Gluten-Free, and Moderately Easy, with main ingredients being Potatoes and Baby Spinach.

Whether you’re serving it for brunch or as a comforting side dish, these stuffed potato pancakes are sure to impress with their crispy exterior and creamy, flavorful filling.

Stuffed Kartoffelrösti Recipe

For the ultimate Kartoffelrösti, make sure to squeeze out as much liquid as possible from the grated potatoes. This ensures a crispy, golden-brown finish that contrasts beautifully with the creamy filling.

Preparing the Potato Mixture

  • Peel and grate 1kg (about 2lb) of potatoes.
  • Squeeze out the liquid and season with salt and black pepper.
Kartoffelrösti
Kartoffelrösti

Filling Preparation

  • Sauté baby spinach until softened.
  • Cut cherry tomatoes into halves.
Kartoffelrösti

Cooking the Kartoffelrösti

  • Add oil to a pan and place a handful of grated potato.
  • Flatten with a spoon and spread vegan cream cheese, spinach, and cherry tomatoes.
  • Cover with more potatoes and cook until golden brown on both sides.
Kartoffelrösti
Kartoffelrösti

Kartoffelrösti

Stuffed Kartoffelrösti are a delightful Swiss-inspired dish, perfect for brunch or a hearty side. With the creamy vegan cheese, nutritious spinach, and juicy cherry tomatoes, it’s a mouthwatering meal that combines classic and modern culinary elements.
Servings 6
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Equipment

  • Grater
  • Large frying pan
  • Mixing bowl
  • Spoon or spatula

Ingredients
  

  • 1 kg potatoes peeled and grated
  • Salt & black pepper to taste
  • Baby spinach sautéed
  • Cherry tomatoes halved
  • 1 tbsp vegan cream cheese per pancake
  • Oil for frying

Instructions
 

  • Prepare Potatoes: Peel and grate 1kg (2lb) of potatoes. Squeeze out as much liquid as possible and season with salt and black pepper.
  • Prepare Filling: Sauté baby spinach until wilted and cut the cherry tomatoes in halves.
  • Cook Kartoffelrösti: Heat a generous amount of oil in a pan. Add a handful of the grated potato mixture and flatten it with a spoon.
  • Add Fillings: Spread 1 tbsp of vegan cream cheese, a bit of the sautéed spinach, and a few halved cherry tomatoes over the potato layer.
  • Finish Cooking: Cover the fillings with another layer of grated potato. Cook until the bottom is golden brown, then flip and cook the other side until golden brown.

Notes

For added flavor, consider adding some minced garlic or onion to the potato mixture.
You can also include vegan bacon bits for a smoky touch.
To make it even more nutritious, consider adding other vegetables like bell peppers or zucchini to the filling.
Calories: 325kcal
Cost: $10
Course: Brunch, Side Dish
Cuisine: Swiss
Keyword: Crispy Potato Pancakes, Plant-Based Brunch Ideas, Stuffed Kartoffelrösti Recipe, Stuffed Potato Pancakes, Vegan Swiss Pancakes
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