Cheddar rösti

Name: Cheddar rösti
Yield: 6 - 8 servings
Ingredients: 4 cups (1 L) potatoes grated or julienned; 1/2 cup (125 mL) carrots grated or julienned; 1 cup (250 mL) zucchini grated or julienned; 1/2 cup (125 mL) red bell pepper cut into thin strips; 2 tbsp (30 mL) fresh chives chopped; 1 1/4 cups (310 mL) Canadian Mild Cheddar grated; 1/2 tsp (2 mL) mild or spicy smoked paprika; Salt; Freshly ground pepper; 2 tbsp (30 mL) butter

Our dietitians' favourite

This is the Cheddar rösti recipe.

Prep: 15 min
Cooking: 20 min

Yields 6 - 8 servings

Ingredients

4 cups (1 L) potatoes grated or julienned
1/2 cup (125 mL) carrots grated or julienned
1 cup (250 mL) zucchini grated or julienned
1/2 cup (125 mL) red bell pepper cut into thin strips
2 tbsp (30 mL) fresh chives chopped
1 1/4 cups (310 mL) Canadian Mild Cheddar grated
1/2 tsp (2 mL) mild or spicy smoked paprika
Salt
Freshly ground pepper
2 tbsp (30 mL) butter

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Preparation

In a bowl, mix vegetables, chives and Cheddar. Add salt, pepper and smoked paprika to taste.

In a large skillet over medium heat, melt butter and add mixture to make one large rösti or 6 to 8 small ones.

Flatten mixture in skillet and cook each side 5–10 minutes or until vegetables are tender and golden. Serve with an omelette or eggs cooked any other style as part of a brunch.