Food & Cooking Recipes Appetizers Crispy Brussels-Sprout Rösti By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on November 4, 2019 Print Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 40 mins Servings: 4 This savory, vegetable pancake is made with starchy russet potatoes and earthy Brussels sprouts. For an elegant (and gluten-free!) starter, cut it into wedges and serve with a dollop of Greek yogurt, fish roe, and fresh herbs. Or, if you're feeling more casual, simply top it with a fried egg and dig in for brunch—or dinner. Ingredients 1 pound russet potatoes (about 2), peeled and grated 4 ounces Brussels sprouts, trimmed and finely shredded Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil Directions Preheat oven to 400°F. Using a clean kitchen towel, squeeze excess moisture from potatoes. In a bowl, toss potatoes and sprouts with 1 teaspoon salt and 1/4 teaspoon pepper. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons oil over medium. Add potato mixture and spread evenly; flatten gently with a spatula and cook until bottom is golden, 10 minutes. Remove from heat. Run a spatula around edges to loosen; invert rösti onto a plate. Slide back into skillet, cooked-side up; drizzle remaining 1 tablespoon oil around edges of skillet. Bake until cooked through and crisp, 20 to 25 minutes. Cut into wedges; serve. Cook's Notes Use a mandolin slicer to shred the Brussels sprouts for thin, even pieces. Print