This crispy German potato and onion rosti served with a chorizo and red and green pepper ragout is perfect for an easy meal. It's super tasty and the pepper ragout is perfect for batch cooking.
The inspiration for this recipe
There are some things that I should have done fifteen years ago. One of those things is make this onion and potato rosti and pepper and chorizo ragout from a small book called, Kartoffeln Leicht Gemacht (Potatoes made easy). I was given the book by one of the teachers at the school in Germany where I spent a year as an English assistant.
I think she hoped I would go home and create some German dishes to remind me of my time there. Well, I looked at the pictures! Not just once but a few times over the years. Unfortunately I never actually got around to making any of the recipes until now.
The recipes definitely remind me of my time in Germany though. I fondly remember some of the potato recipes like these that I ate while I was there, although I never had a pepper and chorizo ragout!
I'm glad I have now though. The chorizo ragout sauce is quite rich and really tasty. The German potato rosti is crispy and moreish. If you're looking for a potato based comfort food meal then this is it!
What ingredients do you need?
To make the potato rosti you'll need:
- Potatoes - You can use floury or waxy ones, it's just a matter of preference.
- Onion - I use ordinary brown onions
- Butter - Salted or unsalted is fine
- Black pepper
Ingredients for the ragout
- Peppers - I use red and green ones but you can use any colour of pepper.
- Onion - red or brown onions are fine
- Chorizo sausage - Use a ring or cooking chorizo, not the thin slices
- Tomato puree
- Garlic - I like to use fresh cloves of garlic but you can use garlic puree or even garlic powder.
- Thyme - I usually use dried thyme but feel free to substitute it for fresh thyme if you have it.
- Paprika - This really boosts the flavour of the ragout.
How can you adapt the recipe?
I wouldn't make many changes to the rosti. However, you can swap the potatoes for sweet potatoes.
The chorizo ragout is easier to adapt. You can add in extra vegetables such as aubergine, courgette or mushrooms.
I also like to make it a bit spicier and add a diced chilli pepper.
What can you serve with it?
This German potato rosti and chorizo ragout is delicious just as it is. However, adding a few extra sides and toppings can make it even more tempting! Why not add one or more of these:
- A dollop of yogurt or sour cream on the side
- Some grated cheese on top
- Slices of avocado or some guacamole
How to make sure the rosti is crispy
The first time I made a rosti it was a little disappointing and soggy. You do NOT want that to happen. To make this German potato rosti as good as it can be it's important to squeeze as much water out of the grated potato as you can. That is one shortcut you really must not make!
More recipes you might like
If you like this then why not check out my spicy midweek meals recipe collection or one of these recipes:
Potato Rosti and Pepper Ragout
Ingredients for the Potato Rosti
- 2 potatoes large
- 1 teaspoon oil
- 1 onion diced
- 10 g butter
- pinch salt
- pinch black pepper
Ingredients for the Ragout
- 1 red pepper roughly chopped
- 1 green pepper roughly chopped
- 1 onion sliced
- 100 g chorizo sausage
- 1 tablespoon tomato puree
- 1 clove garlic crushed
- 1 teaspoon thyme
- ½ teaspoon paprika use more for extra flavour!
- Grate the potatoes in a food processor. Then put the grated potato in a clean tea towel and squeeze the excess water out. This will help the rosti to crispen up.
- Heat a little oil in a frying pan. Add the onion to the pan when the oil is hot. Fry gently until soft (about 5 minutes) then add the grated potato, salt and pepper. Fry, stirring for a while.
- Then flatten the potato and turn the heat down so it cooks slowly.
- Put all the ragout ingredients into a saucepan. Add about 6 tablespoons of water. Bring to the boil then turn down to simmer and put the lid on.
- After about ten minutes turn over the rosti by putting a plate on top, turning the pan over so the rosti falls onto the plate and then sliding the rosti back into the frying pan.
- After about 10 more minutes, the rosti should be ready. If necessary, put under the grill for few minutes to crisp up the top of the rosti. Serve with the ragout on the side.