Try this vegetarian version of the typical Russian delicacy Potato Rosti Hash Brown Potatoes topped with black or red Kelp Caviar as an appetizer or brunch dish. It is really simple to make and truly YUMMY.
Potato Rosti Hash Brown Potatoes are a typical Russian delicacy topped with black or red Caviar often served as an appetizer or brunch dish. I made a vegetarian version for my family as well as a non-dairy vegan version with kelp caviar and it was a great hit – and it is really simple to make as well. The challenge may be to find the vegan caviar but I am certain that your health food store will carry it – I actually found it in our local supermarket.
For my son’s birthday, I asked him what he wanted for his special dinner. He flippantly said “champagne and caviar”. He, of course, was joking – but I love a challenge and set out to plan a birthday dinner based on champagne and caviar. It sounds simple but… not if you’re veggie and the thought of fish roe just doesn’t cut it for you.
So, I was on a mission – how to plan an elegant menu that both satisfies my son’s request and does not compromise my vegetarian principles.
And then, while roaming the supermarket aisles, I happened upon kelp caviar – I must admit – I had never heard of this delicacy but was so, so, so excited when I found it. Per the manufacturer’s web site, Kelp Caviar is a seaweed based caviar substitute which has the same texture, color and taste as natural caviar. I can’t vouch for the taste but I can say that this is an impressive presentation for vegan caviar and it certainly made my son happy on his birthday.
So, what did I prepare for Erez’s birthday?
Potato Rosti Hash Brown Potatoes & Kelp Caviar
1. Par-boil the potatoes – boil just until ½ cooked – test by inserting a knife – the outer part will be soft and core of the potato remains a bit hard.
2. Drain the potatoes and let them cool.
3. Remove the peel from the potatoes, grate coarsely into a bowl.
4. Add 2 tbsp. olive oil, salt and pepper. Mix into the grated potatoes.
5. Brush or spray a muffin tin with the remaining olive oil. This recipe is for a 24 mini-muffin tin or regular muffin tin for 12.
6. Place the grated potatoes into the muffin cups. Press down to line the muffin cup – you want to make a cup – fell free to line the muffin tins to reach over the top – the edges will get browned and crispy.
7. Bake at 200 C or 450F until golden brown – about 25 minutes. Carefully remove from the muffin tins – it easy if you use a knife to ease them out.
8. Once browned, remove from heat. This part can be done in advance.
9. Mix together the ricotta and sour cream.
10. When you are ready to serve, fill the warm potato rosti cups with the cheese-sour cream and top with a generous dollop of caviar.
11. Serve with champagne or chilled white wine – these are good with beer too!
For those of us who prefer a vegan version of Potato Rosti Hash Brown Potatoes with Kelp Caviar, you can fill the warm potato rosti cups with soy cream cheese mixed with a tablespoon of lemon topped with the kelp caviar. Or you can use a mushroom pate – this is how I served the rosti on my son’s birthday – some with mushroom pate and kelp caviar and some with the cheese and sour cream filling with caviar.
Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.
I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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