Saturday, August 22, 2009

Potato Rosti and Tomato breakfast

Weekends seem to call for a more decadent breakfast than during the week. Today I thought a potato rosti with dill that was topped with almond feta sounded like a good idea. We both enjoyed this breakfast and it was easy enough to make during the week if you have the almond feta on hand in the freezer.

Dill and onions and things I love to add to potato dishes. If I had tofu sour cream on hand that would have been a natural topper for this dish. However, the almond feta worked well so now I have a different topper to use on my dishes.

Dill has medicinal properties, which come from monoterpenes. Glutathione-S-transferase is a power anti-oxidant that secretes the monoterpenes, which neutralizes free radicals, thereby protecting from cancer. Like many other fresh herbs dill adds not just flavor but antioxidants that fight disease.

Potato Rosti and Tomato breakfast
Serves 2


2 large Yukon Gold Potatoes, grated (approximately 10 ounces)
½ red onion, grated
2 tablespoons of fresh dill, finely minced
¼ teaspoon of kosher salt
¼ teaspoon of freshly ground black pepper
1 tablespoon of olive oil
4 tablespoon of almond feta
1 orange tomato, but into bite sized pieces
salt and pepper to taste


Place the grated potato and onion in a strainer and press out the excess water. Move the potato and onion to a large bowl and add the dill, salt and pepper. Evenly distribute the spices into the potatoes.

Heat a pan with half the olive oil over medium high heat. When the pan is hot add the potato and press down into an even layer. Low the heat to medium and cook for 8 minutes.

Use a thin spatula to loosen the potato rosti from the pan. Slide the rosti on a large plate. Cover the plate with another plate and invert the rosti so the cooked side is up. The cooked side should be evenly brown and crispy.

Add the remaining ½ tablespoon of olive oil to the pan. Slide the rosti back into the pan, uncooked side down, and press it into the pan and cook for another 8 minutes.

Slide the rosti onto a cutting board and cut into wedges. Top with almond feta, salt and pepper to taste and serve with tomatoes on the side.

Nutritional Information:

Amount Per Serving
Calories - 263.16
Calories From Fat (36%) - 93.71

Total Fat - 10.73g
Saturated Fat - 0.9g
Cholesterol - 0mg
Sodium - 343.7mg
Potassium - 1138.48mg
Total Carbohydrates - 39.14g
Fiber - 3.89g
Sugar - 0.28g
Protein - 5.49g


If you are looking for a different version of hash browns the dill and almond feta add flavors that aren’t normally found in hash browns but with work well.

This breakfast was surprisingly filling for a few calories. The increase in fat probably made this dish more satisfying.


  1. Alicia,

    This looks like my kind of breakfast! I'm definitely going to try the almond feta...I recently tried my first homemade vegan cheese...mozzarella, and I'm excited to try the almond feta next.

    Happy weekend,


  2. Rose,

    I would love to see the vegan mozzarella on your blog the next time you make it. Was it a nut or tofu based cheese?


  3. It was tofu-based, I got the recipe from Veganize It Don't Criticize It. It turned out well: it melted, it didn't smell funny while in the oven like some store-bought vegan cheeses do, and the ingredients are much more basic and less murky than store-bought ones. Next time I make it, I might try mixing in some tomato pesto.
    I've had the Ultimate Uncheese Cookbook for a long time, but I've never delved into it for some reason...seeing recipe favs from fellow bloggers is more compelling to me.

  4. Rose,

    I haven't seen that blog, sounds like I need to go take a look. Store bought cheeses aren't my favorite.

    I never bought the uncheese cookbook because I wasn't certain I would use it either. Please let me know if you use it and like the recipes.

    Since I am making Italian tonight I am going to check out the blog you mentioned now. Thanks so much for the tip!

    Before I forget, everyone that has tried the almond feta has liked it including a friend of ours that is a talented trained chef. The recipe is definitely omnivore approved. I think you will really like it. I normally make a double batch and freeze it in little ramekins that I wrap in cling film. It defrosts well in the microwave.


  5. less murky, i like how rose described store-bought cheese. i had heard about the uncheese cookbook also, i think it and the other one she mentioned will be on my list to check out. the list keeps growing.

    ps oh i just got done grating potatoes...rostis on there way. i always complain that walter doesnt eat all the potatoes that he buys.....i never think to turn them into something for him.slow huh?....

  6. Michelle,

    Rose did do a nice job describing commercial "cheeze". I have preferred my homemade versions to all the commercial varieties.

    There are quite a few potato recipes here if you are looking for ways to use up too many potatoes (no such thing at our house). We like potatoes a bit too much.


  7. omg i'm OBSESSED with tomatoes lately. i've been roasting them in the oven or toaster oven every night with a little olive oil, salt and pepper and they're so good! i love how they look when they shrivel up a little too.

  8. veggievixen,

    I love roasted tomatoes too. They are on my list to get at the farmers' market tomorrow. Roasted tomatoes seem like the perfect food when tomatoes are in season. They are also good with a little minced garlic.



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