Friday, September 26, 2014

Vegan Corn, Zucchini and Potato Rosti

Breakfast for dinner?  Or, dinner for breakfast?  You can have it both ways!  Main dish? Or, side dish?  Ahhh you can have it both ways as well!  So versatile!

 The most important step in this recipe is removing the excess liquid of each vegetable by compressing the shredded items with paper towels until almost all the liquid is removed.  Warning, make sure you have plenty of paper towels on hand!

If you have a food processor, use it for this recipe!  This makes shredding all the items painless and speedy.

 So, if you are not familiar with rosti, it is traditionally a Swiss dish consisting mainly of potatoes.  This like a large hash brown pie or latkes.  I chose to add in fresh corn, zucchini and onion to spice things up a bit.  Seasoned with perfection and this recipe is banging!

I made this for dinner and was surprised how great it is.  I woke up the next morning, and head straight for the refrigerator and warmed up a piece for breakfast.  

Vegan Corn, Zucchini and Potato Rosti

2 potatoes, peeled
2 ears of corn (you can replace fresh corn with about 1/2-1 can of drained canned corn)
1 medium sized zucchini
1 medium sized onion
1 tbsp evoo
2 tsp garlic powder
1/2 tsp cayenne powder
s+p to taste

Preheat oven to 400.  Bring a large pot of water to a boil, shuck your corn, and  boil both the ears of corn and peeled potatoes for about 3-5 minutes.  Remove from boiling water and set aside.  

While the corn and potatoes are cold, shred the zucchini and onion in a food processor.  Remove and press with paper towels until most of the water is removed.  Now, put the potato through food processor and do the same thing- squeeze out the water from the potato.  At this point, the corn on the cob should be cool enough to handle.  Take a very sharp knife and carefully cut off the corn kernels.  

In a large bowl, mix all ingredients together thoroughly.  Toss is seasonings and evoo and mix again.  Lightly oil a pie pan, and spoon your mixture in evenly.  Bake in the oven for 1 hr to 1 hr and 20 minutes.  Allow to cool for about 5-10 before serving.

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