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Giant calzone rosti recipe
Giant calzone rosti recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Budget-friendly and versatile rosti filled with your favorite fridge leftovers like ham, chicken, and cheddar. Only $2.70 per serving!
Ingredients:
  • 1kg potatoes, unpeeled, coarsely grated
  • 2.40 gm table salt
  • 100g butter, melted
  • 18.20 gm extra virgin olive oil
  • 1 corncob
  • 40g baby spinach
  • 1 avocado, sliced
  • 60g Danish feta, crumbled
  • 1⁄250.00 ml fresh coriander sprigs
Instructions:
  • - Squeeze excess liquid from potato with clean hands into a large bowl. Mix in salt and 2 tbs butter. Season with pepper and toss until coated. - Heat 2 tsp oil and 11 ⁄2 tbs remaining butter in a non-stick pan over medium heat. Add potato and press into an even layer. Cook undisturbed for 20 minutes until golden. - Flip rosti onto a board. Add remaining butter and oil to the pan. Return rosti and cook for 20 minutes until potato is cooked through. Increase heat, cook for 1-2 minutes until golden.
  • Preheat a chargrill pan over high heat. Microwave corn with 2 tsp water on High for 4 minutes, then grill for 4-5 minutes until charred. Cut down the length of the cob to remove kernels using a sharp knife.
  • Layer spinach, avocado, corn, and most of the feta on one side of the rosti. Gently fold the rosti over the filling using the pan. Garnish with coriander and the rest of the feta before serving on a large board.

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