Cheese and Bean Rosti

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* Exported from MasterCook II *

 

Cheese and Bean Rosti

 

Recipe By : Quick After Work Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Potatoes

Swiss

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter

1 pound potatoes, peeled & grated

7 ounces kidney or pinto beans -- drained

1 egg -- beaten

3 ounces shredded Cheddar cheese (3/4 cup)

1 ounce freshly grated Parmesan cheese (2 Tbsp)

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

salt and pepper -- to taste

 

1. Heat half the butter in a nonstick skillet.

 

2. Mix potatoes with remaining ingredients and spoon into skillet.

Press down to distribute evenly. Cook over medium heat about 10

minutes.

 

3. Slide rosti onto a large plate. Melt remaining butter in skillet

and invert rosti into pan with cooked side up. Cook another 10

minutes until cooked through.

 

Per serv: 399 cal, 22 g fat, 112 mg chol, 470 mg sod

 

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NOTES : This quick recipe for rosti differes from real Swiss rosti in

that it is made with raw potatoes which have been grated instead of

with potatoes which have been boiled in their skins and cooled. If

you use leftover potatoes, you will not need the egg.