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Potato Rosti Stuffed with Chicken and Catupiry
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Potato1 kg
- Salt to taste
- Seasoned Shredded Chicken300 g
- Catupiry4 tablespoon
- Extra virgin olive oil1/2 cup
- Oregano to taste
- Put the potatoes with the skin to cook in a pan with water and salt
- After boiling the water let it cook for another 5 minutes, drain the water and dip the potatoes in ice water, after this process drain and reserve the potatoes
- Leave it in the fridge overnight (this process is essential)
- The next day, peel the potatoes and pass them on a coarse grater.
- Put it in a bowl but don't stir too much so as not to form a puree, just season with salt
- In a non-stick frying pan place two grated potato serving shells and wait to cook for a few minutes, after cooking add the chicken stuffing with catupiry and season with oregano to taste
- Close with another portion of grated potato (two serving ladles) and just hit with your hands (do not squeeze)
- Leave it on medium heat and water the edges of the potato with olive oil and let it cook until golden, remove the excess oil with a spoon and set aside
- Use a plate to support the skillet and carefully turn the potato on its side.
- Put the rest of the oil you reserved and let it go golden, remove the excess oil and serve next 😉
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