All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Rösti is a Swiss dish consisting mainly of grated potatoes. It was originally a breakfast eaten by farmers in the canton of Bern, but today these crispy potato cakes are a favorite dish in Switzerland and also in many restaurants in the US. We complemented our Rösti with creamy Swiss cheese and crisp and refreshing coriander salad that pairs perfectly with the warm and rich potato cake.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Peel potatoes and cut into quarters. Cut green leafy end off leek. Slice white root end in half and thinly slice each half separately, resulting in half-moon strips. Halve lemon. Finely chop parsley. Drain and rinse garbanzo beans.
Cook Potato and Leek
Bring a medium pot with potatoes and 4 cups of lightly salted water to a boil. Cook potatoes for 6-7 minutes, or until just starting to soften, then drain and let cool. While potatoes are cooking, heat a medium pan over medium-high heat. Add 1 Tbsp. olive oil and the leek. Cook for 3-4 minutes, or until leek is soft and beginning to caramelize. Let leek slices cool and set aside.
Prepare the Salad
In a large mixing bowl, combine the garbanzo beans, ground coriander, shredded carrot, parsley (reserving a small pinch for garnish), and the lemon juice to taste. Mix the ingredients to incorporate and add salt and pepper to taste. Let sit for 10 minutes so flavors can marinate.
Form the Rösti
When the potatoes are cool, coarsely grate (a cheese grater works well for this) into a mixing bowl. Add the sautéed leek, 1 Tbsp. olive oil, shredded Swiss cheese, and salt and pepper to taste. Mix with hands or spatula. Divide the potato mixture into four portions and shape into patties with your hands.
Cook the Rösti
Heat a medium pan over medium-high heat. Add 1 Tbsp. olive oil to the pan. When the pan is hot, add the Rösti and sauté for 5-6 minutes on each side, or until crispy and golden brown.
Plate the Dish
Place two Rösti on each plate. Place a serving of salad next to the Rösti. Garnish with remaining parsley and a crack of fresh black pepper.
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