Potato and carrot rosti recipe | olivemagazine
Easy vegetarian rosti: made with potato and grated carrot and topped with fried egg. Quick, filling and meat-free, it goes well with a leafy green salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 1 large or 2 medium (waxy not baking) skin left on potato
- 2 carrots peeled
- 2 tbsp flour
- 2 spring onions finely chopped
- butter
- 2 eggs
- to serve green salad
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