1/1 Photo of Rosti Florentine (Can Be Gluten-Free)
An easy rosti meal- great for breakfast or an easy dinner. Easily made gluten-free suitable by using gluten-free flour or rice flour instead of wheat flour. Timing is the key- you want the poached eggs to be ready when the rosti is done. A good recipe to serve for brunch or to gluten-free friends without having to buy expensive gluten-free ingredients
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Units: US | Metric
- 700 g potatoes, peeled and grated
- 1 egg, lightly beaten
- 50 g plain flour or 50 g gluten-free blended flour or 50 g rice brown rice flour
- 25 g parmesan cheese, grated
- 2 tablespoons parsley, chopped
- salt & freshly ground black pepper, to taste
Oil for frying
- 4 tablespoons vegetable oil
- 1Mix the grated potato, egg, flour, grated parmesan cheese, chopped parsley and seasonings.
- 2Form mixture into 6 patties.
- 3Heat the oil in a non-stick frypan and cook patties until crisp and golden. Flip over to cook both sides.
- 4When cooked top each rosti with a slice of cheese. Cover the pan with a lid or tightly fitting aluminium foil and cook until the cheese just begins to melt.
- 5Place rosti onto warmed plates.
- 6Add garlic and spinach to the frypan and cook for 30 seconds until wilted.
- 7Season the wilted spinach with salt and peper to taste.
- 8To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.
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Nutritional Facts for Rosti Florentine (Can Be Gluten-Free)
Serving Size: 1 (253 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 410.2
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 8.1 g
- Cholesterol 238.8 mg
- Sodium 448.6 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 3.4 g
- Sugars 1.3 g
- Protein 18.7 g