Potato and Squash Röstis

Reinvent the classic potato röstis with squash! This is an original way to savor squash at breakfast, lunch or dinner.

Preparation 25 minutes

Cooking 30 minutes

Portions 4 portions (2 röstis each)

Food storage 3 days in the fridge. Can’t be frozen. Röstis are tastier when eaten the same day.

Recipe: Illustrated version

A recipe that’s easy to follow, with illustrations and simple steps Download the PDF

500 ml (2 cups) butternut squash, peeled and grated (about 250 g / ½ lb) The remaining squash can be used in a stew or a soup, or mashed along with potatoes!
500 ml (2 cups) potatoes, peeled and grated (2 to 3 potatoes)
9 eggs
60 ml (1/4 cup) all-purpose flour
2 garlic cloves peeled and minced
30 ml (2 tbsp) dried parsley
10 ml (2 tsp) paprika
Salt and pepper to taste
45 ml (3 tbsp) butter or non-hydrogenated margarine

Place oven rack in the middle position and preheat the oven to 200°C (400°F).
Place the grated butternut squash and potatoes on a clean dish towel or paper towels. Gather the sides of the towel to form a bundle with the vegetables inside and squeeze the towel over the sink to drain the excess water from the vegetables.
Place the vegetables in a large bowl and add 1 egg, flour, garlic, dried parsley, paprika, salt and pepper. Mix well with a fork.
Melt 15 ml (1 tbsp) of butter or margarine in a frying pan over medium heat.
Divide the vegetable mixture into 8 parts. Using a spoon, put 4 of them into the frying pan and flatten each one with the back of the spoon to make thin patties (about ½ cm thick). Cook for about 5 minutes on each side, or until they are golden brown. Repeat with the remaining 4 parts.
Place the patties on a baking sheet and continue cooking in the oven for 5 minutes.
Meanwhile, melt 7.5 ml (½ tbsp) of butter or margarine in a large frying pan and fry 4 eggs, flipping them and breaking the yolks. Repeat with the 4 remaining eggs.
Remove the patties from the oven and place a cooked egg on top of each patty.