Turkey Turnip Potato Rosti One Dish Meal Recipes

TURKEY TURNIP POTATO ROSTI (ONE DISH MEAL)

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.

CORNED BEEF POTATO ROSTI

Steps:

• Peel potatoes and grate on the large holes of a box grater. Add salt and pepper to taste and toss to combine; set aside.
• Heat oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes.
• Sprinkle 1/2 of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes. (This is the key to helping it hold together, don't play with it!).
• To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.

POTATO ROSTI

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.

ONE-DISH MEAL

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.

APPLE AND POTATO ROSTI

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.

HASH AND LEFTOVER GRAVY

Steps:

• Melt butter in a cast iron or other oven-proof skillet.
• Brown potatoes and carrots on medium/high heat for 5 minutes.
• Add onions and brown for 3 minutes more.
• Place in a 350F oven for 20 minutes.
• Stir in meat and gravy and heat through.