Swiss Rösti with Vegan Sausage and Apples

Ingredients

• 4 medium Russet Potatoes
• 4 links Vegan Sausage
• 2 medium Apple
• 1/2 medium Onion
• 2 tbsp Olive Oil
• 1 tbsp Tapioca Starch
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 4 medium Russet Potatoes. Grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and twist firmly to squeeze out as much excess moisture as possible.
2. 2In a large bowl, combine the squeezed grated potatoes, 1 tablespoon of tapioca starch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly with your hands or a spoon until everything is evenly distributed.
3. 3Heat 1 tablespoon of olive oil in a 30.48 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the potato mixture to the skillet and press it down evenly with a spatula to form one large pancake.
4. 4Cook the rösti for 15-20 minutes, until the bottom is deeply golden brown and crispy. Carefully slide a spatula underneath and flip the entire rösti. Cook the second side for another 15-20 minutes, until it is also golden brown and crispy.
5. 5While the rösti cooks, slice the 4 links of vegan sausage into 1.27 cm thick rounds. Peel and thinly slice the 2 medium apples. Finely chop the 1/2 medium onion.
6. 6Heat the remaining 1 tablespoon of olive oil in a separate 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the sliced vegan sausage, sliced apples, and chopped onion. Sauté for 8-10 minutes, stirring occasionally, until the apples are tender and the sausage is heated through and lightly browned.
7. 7Cut the cooked rösti into 4 wedges. Serve the rösti wedges immediately with the sautéed vegan sausage and apples. Garnish with 2 tablespoons of fresh parsley.

Substitutions

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