Potato Rösti with Creamed Spinach

Ingredients

• 800 g mostly waxy potatoes
• 1 egg
• 2 tbsp spelt whole‑grain flour (30 g)
• Salt
• nutmeg
• 4 tbsp rapeseed oil
• 400 g spinach
• 200 g oat cuisine or soy cream
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Peel, grate, and squeeze the potatoes well. Mix with egg, flour, salt, and a pinch of freshly grated nutmeg. Form about 12 small rösti and cook in two batches in a large pan. Heat 1–2 tbsp oil for each batch and fry the rösti on both sides until golden brown, about 10 minutes total over medium heat; keep warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1) if needed. Repeat with remaining rösti.

2. 2.

   While the rösti cook, wash the spinach and remove tough stems. Blanch the spinach in boiling salted water for 2 minutes, shock in ice water, squeeze dry, and chop. Bring oat cuisine to a boil in a pot, then reduce heat and simmer gently for 5 minutes until slightly thickened. Stir in the spinach and season with salt and a pinch of freshly grated nutmeg.

3. 3.

   Wash, pat dry, and chop the parsley. Arrange the potato rösti with creamed spinach on plates, sprinkle with parsley, and serve.