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Clapshot Rösti

A scrumptious, crispy side dish or breakfast based on the traditional Scottish "clapshot"

Clapshot is a Scottish side dish of neeps & tatties (turnips & potatoes), traditionally served with haggis. This takes these two ingredients and turns them into lovely, crispy tastiness. The finished result here is basic, plain (but yummy) clapshot, but the recipe includes lots of ideas to make it the way you fancy.

INGREDIENTS

Potatoes - skin on

turnip/swede/neep/rutabaga

salt & pepper

that's it! The rest below is for ideas

shallots or onion

mushrooms

nice cheese

sriracha

Watch the video


METHOD

  • Scrub the potatoes and parboil them**

  • Let them cool down to cold

  • Peel and grate the neep

  • Grate the potatoes

  • Mix them together with salt and pepper

  • You can add finely sliced onion, grated cheese, some cayenne; whatever you fancy

  • If you're adding mushrooms, slice them to a decent size: too small and they'll mush up the rösti

  • No flour, no eggs: the mixture is fine as it is!

  • Spoon a couple of large dollops of the mixture into a frying pan on a low-to-medium heat. Do not press down

  • Cook for 5 minutes, then gently press down

  • Turn it after 10 minutes in total

  • Cook the other side for 10 minutes

  • Crispy tasty goodness!

** Parboiling means put them in cold water, bring it to the boil, bit keep them boiling for only 5-7 minutes

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