Meaning ‘crisp and golden’ in Swiss-German, a rosti is a sure-fire way to brighten your day. Made with sweet potato, spring onion & a special UCOOK rub & flour mix, these rounds of savoury tastiness are complemented by diced avo, fresh greens and drizzles of creamy mustard dressing.
Kassler Chop & Sweet Potato Rosti
Kassler Chop & Sweet Potato Rosti
with avo & toasted almonds
Hands on Time: 25 - 50 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Almonds
- Avocado
- Avocados
- Creamy Mustard
- Green Leaves
- Leeks
- Pork Kassler Steak
- Rub & Flour
- Spring Onion
- Spring Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the creamy mustard with water in 5ml incriements until drizzling consistency.
VEGGIES
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Sauté the leeks until lightly golden and soft, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover to keep warm.
ROSTI
Grate the sweet potatoes on the large holes of a grater. Squeeze out as much liquid as possible using a clean tea towel or paper towel. In a bowl, combine the potato with rub & flour, the spring onion (to taste), and seasoning. Return the pan to medium heat with a drizzle of oil. Add all [½]|#7DA0D7 the potato mix to the pan and flatten it evenly with a spatula/spoon. Press down firmly so it starts forming a crust. Fry until golden and crispy, 4-5 minutes. Carefully slide onto a plate, then flip back into the pan (uncooked side down) and fry until golden and cooked through, 4-5 minutes. Remove from the pan and cover to keep warm. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 mixture.]|#7DA0D7
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and allow the kassler to rest for 5 minutes before slicing it.
DINNER IS READY
Plate up the crispy rosti. Top it with the Leeks, the green leaves and the avo. Drizzle over the creamy mustard dressing and sprinkle over the Almonds. Side with the kassler slices, and there you go, Chef!
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the creamy mustard with water in 5ml incriements until drizzling consistency.
VEGGIES
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Sauté the leeks until lightly golden and soft, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover to keep warm.
ROSTI
Grate the sweet potatoes on the large holes of a grater. Squeeze out as much liquid as possible using a clean tea towel or paper towel. In a bowl, combine the potato with rub & flour, the spring onion (to taste), and seasoning. Return the pan to medium heat with a drizzle of oil. Add all [½]|#7DA0D7 the potato mix to the pan and flatten it evenly with a spatula/spoon. Press down firmly so it starts forming a crust. Fry until golden and crispy, 4-5 minutes. Carefully slide onto a plate, then flip back into the pan (uncooked side down) and fry until golden and cooked through, 4-5 minutes. Remove from the pan and cover to keep warm. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 mixture.]|#7DA0D7
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and allow the kassler to rest for 5 minutes before slicing it.
DINNER IS READY
Plate up the crispy rosti. Top it with the Leeks, the green leaves and the avo. Drizzle over the creamy mustard dressing and sprinkle over the Almonds. Side with the kassler slices, and there you go, Chef!
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the creamy mustard with water in 5ml incriements until drizzling consistency.
VEGGIES
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Sauté the leeks until lightly golden and soft, 6-8 minutes (shifting occasionally). Remove from the pan, season, and cover to keep warm.
ROSTI
Grate the sweet potatoes on the large holes of a grater. Squeeze out as much liquid as possible using a clean tea towel or paper towel. In a bowl, combine the potato with rub & flour, the spring onion (to taste), and seasoning. Return the pan to medium heat with a drizzle of oil. Add ⅓ [¼]|#7DA0D7 of the potato mix to the pan and flatten it evenly with a spatula/spoon. Press down firmly so it starts forming a crust. Fry until golden and crispy, 4-5 minutes. Carefully slide onto a plate, then flip back into the pan (uncooked side down) and fry until golden and cooked through, 4-5 minutes. Remove from the pan and cover to keep warm. Repeat with the remaining mixture.
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and allow the kassler to rest for 5 minutes before slicing it.
DINNER IS READY
Plate up the crispy rosti. Top it with the Leeks, the green leaves and the avo. Drizzle over the creamy mustard dressing and sprinkle over the Almonds. Side with the kassler slices, and there you go, Chef!
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the creamy mustard with water in 5ml incriements until drizzling consistency.
VEGGIES
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Sauté the leeks until lightly golden and soft, 6-8 minutes (shifting occasionally). Remove from the pan, season, and cover to keep warm.
ROSTI
Grate the sweet potatoes on the large holes of a grater. Squeeze out as much liquid as possible using a clean tea towel or paper towel. In a bowl, combine the potato with rub & flour, the spring onion (to taste), and seasoning. Return the pan to medium heat with a drizzle of oil. Add ⅓ [¼]|#7DA0D7 of the potato mix to the pan and flatten it evenly with a spatula/spoon. Press down firmly so it starts forming a crust. Fry until golden and crispy, 4-5 minutes. Carefully slide onto a plate, then flip back into the pan (uncooked side down) and fry until golden and cooked through, 4-5 minutes. Remove from the pan and cover to keep warm. Repeat with the remaining mixture.
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and allow the kassler to rest for 5 minutes before slicing it.
DINNER IS READY
Plate up the crispy rosti. Top it with the Leeks, the green leaves and the avo. Drizzle over the creamy mustard dressing and sprinkle over the Almonds. Side with the kassler slices, and there you go, Chef!
Frequently Asked Questions
What is the preparation time for Kassler Chop & Sweet Potato Rosti?
The preparation time for Kassler Chop & Sweet Potato Rosti with avo & toasted almonds is between 25 and 50 minutes.
What is the total time required to make Kassler Chop & Sweet Potato Rosti with avo & toasted almonds?
The total time required to make Kassler Chop & Sweet Potato Rosti with avo & toasted almonds is between 40 and 65 minutes.
How many servings does Kassler Chop & Sweet Potato Rosti provide?
4 servings
What are the main ingredients in Kassler Chop & Sweet Potato Rosti?
Almonds, Avocado, Avocados, Creamy Mustard, Green Leaves, Leeks, Pork Kassler Steak, Rub & Flour, Spring Onion, Spring Onions, Sweet Potato
What is the nutritional information of Kassler Chop & Sweet Potato Rosti?
Calories: 1209, Carbs: 90 grams, Fat: grams, Protein: 45 grams, Sugar: 23.4 grams, Salt: 2377 grams
How do I prepare Kassler Chop & Sweet Potato Rosti?
DINNER IS READY: Plate up the crispy rosti. Top it with the leeks, the green leaves and the avo. Drizzle over the creamy mustard dressing and sprinkle over the almonds. Side with the kassler slices, and there you go, Chef! KASSLER: Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and allow the kassler to rest for 5 minutes before slicing it. ROSTI: Grate the sweet potatoes on the large holes of a grater. Squeeze out as much liquid as possible using a clean tea towel or paper towel. In a bowl, combine the potato with rub & flour, the spring onion (to taste), and seasoning. Return the pan to medium heat with a drizzle of oil. Add all [½]|#7DA0D7 the potato mix to the pan and flatten it evenly with a spatula/spoon. Press down firmly so it starts forming a crust. Fry until golden and crispy, 4-5 minutes. Carefully slide onto a plate, then flip back into the pan (uncooked side down) and fry until golden and cooked through, 4-5 minutes. Remove from the pan and cover to keep warm. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 mixture.]|#7DA0D7 VEGGIES: Cut the leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Sauté the leeks until lightly golden and soft, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover to keep warm. TOAST & PREP: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the creamy mustard with water in 5ml incriements until drizzling consistency.
What should be prepared from my kitchen to make Kassler Chop & Sweet Potato Rosti?
Almonds, Avocado, Avocados, Creamy Mustard, Green Leaves, Leeks, Pork Kassler Steak, Rub & Flour, Spring Onion, Spring Onions, Sweet Potato
How many calories does Kassler Chop & Sweet Potato Rosti have?
1209 calories
How much fat content does Kassler Chop & Sweet Potato Rosti have?
grams
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