Rosti and Beans Recipe

Name: Rosti and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium potato, washed and dried, but skin left on; 1/2 tsp caraway seeds; 1 pinch salt and ground black pepper; 2 tsp vegetable oil, for frying; 1/2 can baked beans; 1/4 tsp dried red pepper flakes; 1 tbsp clear honey; 2 tbsp cilantro, chopped; 1 pinch salt and black pepper; 1 knob of butter

Servings: persons

1
Shred the potato into a clean tea towel
2
Gather up the corners of the tea towel and squeeze out all the water from the shredded potato
3
Add the caraway seeds, salt and pepper to the potato and mix it up together
4
Get a cast iron skillet coated with a teaspoon or two of vegetable oil
5
Set the skillet in a medium heat and let it get hot
6
Make a mound of the potato in the muddle if the skillet, spreading it out into a circle roughly the size of a 45 RPM record
7
Press down the potato and cook for 5 minutes
8
Put the beans in a small pot, and warm over a medium heat
9
Turn over potato rosti and cook on the other side for 3-5 minutes
10
When the beans are warmed up, add the chilli flakes, honey and coriander
11
Season beans with salt and black pepper
12
Place rosti on a plate, then serve the beans on top.
13
Put the knob of butter on top of the beans

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium potato, washed and dried, but skin left on, 1/2 tsp caraway seeds, 1 pinch salt and ground black pepper, 2 tsp vegetable oil, for frying, and more.

Yes, Rosti and Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosti and Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions