Potato rösti with smoked tofu and sauerkraut

Ingredients

For 1 serving

• Potatoes150 g
• Smoked tofu150 g
• Sauerkraut80 g
• Mustard1 teaspoon
• Onion20 g
• Extra virgin olive oil1 teaspoon
• Chives3 g
• Saltto taste

Contains: soy, mustard,

Method

1. Peel the potatoes and grate them on the coarse side of a grater. Gather them in a clean tea towel and squeeze hard to remove as much liquid as possible: that is the secret of a crisp rösti. Mix them with the finely chopped onion and the salt.
2. Heat the oil in a small non-stick pan over medium heat, add the potatoes and press them with a spatula into a compact disc; cook for 6 minutes without moving it, until the underside is golden and crisp.
3. Slide the rösti onto a plate, flip it back into the pan and cook for another 6 minutes, until the second side is golden and the potatoes are tender.
4. Remove the rösti and, in the same pan, brown the smoked tofu cut into slices about 1 cm thick, 2 minutes per side, until golden.
5. Serve the rösti with the tofu, the drained sauerkraut, the mustard and snipped chives.