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Spoon half of the potato-apple mixture into skillet. Cook on medium heat 10 min. Melt half of the cream cheese on top of rosti. Turn over with spatula and cook other side until well browned. Repeat with remaining mixture. Cut each rosti into 6 wedges to serve.
Prevent potato and apple shreds from browning by soaking in lemon water to cover until ready to use. Make sure mixture is patted dry before cooking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.