Horseradish cream adds a lovely flavour to this traditonal Swiss dish.
400 g potatoes
3 teaspoons horseradish cream from a jar
6 spring onions
freshly ground black pepper
3 teaspoons vegetable oil
3 tablespoons creme fraiche or sour cream
fresh parsley or chives, to garnish
Peel the potatoes and coarsely grate them into a large bowl of iced water. Leave to stand for 10 minutes.
Drain the potatoes, then use your hands to squeeze out as much water as possible. Press dry with a clean tea towel and place in a bowl.
Add the egg, horseradish cream, spring onions and salt and black pepper to taste and mix thoroughly.
Heat the oil in a large non-stick frying pan over medium heat. Drop eight mounds of the mixture into the pan and press down with the back of the spoon to make potato cakes 5 mm thick.
Fry the rosti for 2-3 minutes on each side, or until firm and golden – you may need to cook the rosti in two batches. Drain well on paper towel and serve hot, topped with creme fraiche and garnished with parsley or chives.
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