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

Ingredients:

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

Directions:

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

Comments:

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.