Rösti (hash brown) muffins

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potatoes

800 g potatoes, waxy

Rösti (hash brown) muffins

2 bunch of basil
1 dl olive oil
50 g pine nuts, roasted
6 tbsp Parmesan, grated
2 tsp salt
black pepper
Wash the potatoes and put in the perforated cooking tray. Put the tray into the cold cooking space and steam. (Step 1)
For the pesto, purée all the ingredients together. Peel and grate the potatoes and mix with the pesto. Divide the mixture between the cups of the greased muffin tin. Place the tin on the wire shelf in the cooking space while still warm and bake. (Step 3)
Steaming 100°C for 25 Mins
Add ingredients
Hot air 180°C for 45 Mins

Tips

Rösti (hash brown) muffins can be prepared in advance.

  • Perforated cooking tray, 430 x 370 x 25 mm
  • Stainless steel wire shelf
  • 12-cup muffin tin
Quantity Ingredient
2 bunch of basil
6 tbsp Parmesan
1 dl olive oil
black pepper
800 g potatoes
50 g pine nuts
2 tsp salt

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