Jerusalem Artichoke Hash Browns

A simple but delicious cake recipe:

Peel cooked and cooled Jerusalem artichoke, cut into narrow slices Heat fat in a large omelet pan, pour in Jerusalem artichoke a little at a time, sprinkle with salt and turn slightly yellow. Press the Jerusalem artichokes together with a roasting ladle to form a cake, spread water evenly over them, perhaps add fresh butter.

Cover the rösti, roast on a low fire until a yellow-brown crust forms at the bottom. Turn out finished rösti onto a hot platter and bring to table.

Werner O. Feisst Exotic vegetables

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