Turkey Turnip Potato Rosti One Dish Meal Recipes

Steps:

• In a 10-inch nonstick pan, heat the clarified butter over medium-high heat.
• Mix together the grated potato, thyme and garlic in a bowl. Add to the pan of hot butter and spread evenly, about the thickness of a pancake. Reduce the heat to medium and allow to cook until crispy and deeply golden brown, 8 to 10 minutes. Season with salt and pepper.
• Flip the potato cake over and continue to cook on the other side, about another 5 minutes. Drain on a rack, then cut into sixths and serve.

Steps:

• In heavy teflon or non-stick sprayed skillet, brown meat and onion- Drain well.
• Add potatoes, tomatoes and salt- Cook 15 minutes.
• Add zucchini and simmer until potatoes and zucchini are tender- Add water if needed.
• Serve sprinkled with Parmesan, if desired.

Steps:

• Squeeze as much moisture as you can from grated potatoes. Place both into a large bowl.
• Add remaining ingredients & stir well to combine.
• Heat oil in a large pan & cook 1/4 cup batches of the mixture until golden on both sides.
• Drain on absorbent paper.

Steps:

• Grate potatoes on large holes of box grater; set aside. Grate apples around the core and transfer to paper towel-lined colander or strainer, pressing out as much liquid as possible. Toss apples with poatatoes, onion, sage, salt, pepper and egg.
• In large heavy-bottom nonstick skillet, melt 1 tablespoons of the butter at a time over medium heat. Press apple-potato mixture by the Tablespoonful into small discs, arranging in skillet 2 inches apart. Use spatula to flatten slightly. Cook until bottom is slightly golden, 3-4 minutes. Flip and cook until underside is golden 3-4 more minutes.
• Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.

Steps:

• Preheat oven to 220 degrees celsius.
• Cut sweet potato into thin strips (julienne).
• Toss sweet potato with oil, garlic, cheese and pepper.
• Place potato in a single layer on a tray lined with non-stick paper.
• Bake 15 minutes, or until cooked through.

Steps:

• Boil the Potatoes& turnips for apprx 10 minutes, the potatoes should be cooked but still firm, drain and allow to cool.
• Coarsely grate the potatoes& turnips into a bowl Add Parsley, salt& Pepper, toss to mix well Heat half the oil in a 9" skillet and swirl it around so it coats the whole pan Pat half the potatoe/turnip mixture evenly into the bottom of the pan, top with half the cheese, then all the turkey, followed by the remaining half of the cheese, pat the remaining potato mixture on top Cook for apprx 10 minutes uncovered over medium heat or until the bottom is golden and crispy Using a spatula& shaking the pan gently loosen the Rosti Invert a flat plate onto the pan, using oven mitts, firmly holding the plate and pan together invert the rosti onto the plate, Heat the remaining oil in the pan then slip the rosti back into the pan unbrowned side down and cook for another ten minutes, uncovered or until golden Cut in wedges and serve.