Rösti aka Florentine Hash Browns

Lazy days of summer hit Chicago like a brick Monday. Suddenly everything is green.

Seeds of Summer

Rooftop boxes are sown with plants and herbs kept inside for weeks because of the cold. Boat sails dot the lake, bikes fill the paths, lawn trimmers buzz, the air is humid and tweets say… get out and play.

This is an easy delicious recipe adapted from Vegetarian Times magazine. They look like a savory version of Florentine cookies with their lacy layers. A true hash-brown-hound could eat the whole batch!

I speak from experience.

So double up… it’s a crowd pleaser.

Rosti aka Florentine Hash Browns

This recipe adapted from Vegetarian Times magazine.

2 medium white potatoes

2 large carrots

½ cup fresh parsley

1 cup chopped onion

3 eggs, use 1 whole egg and 2 egg whites

¼ cup flour

2 cloves garlic, minced

Salt and freshly ground pepper to taste.

Chilpotle Pepper Adobo Tomato Sauce

1 Chilpotle Pepper in Adobo Sauce

1 cup diced and fire roasted tomatoes

Grate potatoes, carrots, I used the food processor. Place in a clean kitchen towel used for vegetables, (carrots stain) squeeze to remove excess liquid.

Add Eggs and Flour

Transfer to a bowl and stir in onion, flour and garlic. Fold in eggs and season with salt and pepper.

Coat large skillet with cooking spray, and heat over medium heat.

Drop Heaping Spoonfuls

Spoon 2 tablespoons Rösti mixture for each patty, shaping with spoon to flatten and make patties. Cook 2 to 3 minutes, or until bottoms are crisp.

Turn When Crisp

Carefully flip with spatula and cook 2 minutes more, or until browned on both sides.

Whisk together 1 Chilpotle pepper in Adobo Sauce and diced tomato sauce. Place in bowl.  Serve.

Serve With Adobo Sauce Or Fresh Salsa

And get outside!