4 small-medium potatoes (about 1 pound), peeled
1 small sweet potato, peeled
1 small onion, finely sliced
1 shallot, finely sliced
1 teaspoon olive oil
2 tablespoons nutritional yeast
1 1/2 teaspoons garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon Hungarian paprika
pinch cayenne pepper
salt and pepper, to taste
2 tablespoons margarine (I use Earth Balance)
1. Boil the potatoes for 10 minutes, until they just start to soften. Drain and set aside to cool. Fry the onion and shallot in olive oil on medium-low heat until soft, about 2-3 minutes. Transfer to medium size mixing bowl.
2. Grate potatoes into the mixing bowl with the onion and shallot. Mix together with nutritional yeast, garlic powder, basil, oregano, paprika, cayenne pepper, salt and pepper.
3. Heat margarine on medium-low in a largish nonstick frying pan. When the margarine has melted, add potato mixture, spreading the mixture out, but not pressing too firmly. Cook about 8-10 minutes until crispy (check about halfway through to ensure mixture is not burning).
4. Next, very carefully flip the rosti onto a plate and slide back onto pan, uncooked side down. Cook for about 5 minutes, until golden brown. Cut in four and serve it up with a tofu scramble for breakfast, or as a side to a main supper dish.
My omnivorous boyfriend and brother love this dish. An interesting take on a traditional Swiss dish made with potatoes, onion and butter. Super tasty!