Taro Rösti

Prepare the Taro

Peel and grate the taro roots using a box grater or food processor. Place the grated taro in a clean kitchen towel and squeeze out any excess moisture.

Cook the Aromatics

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

Add the finely chopped onion and cook until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute.

Mix the Rösti

In a large bowl, combine the grated taro, cooked onion and garlic, flour, beaten egg, black pepper, salt, and paprika (if using). Mix well until all ingredients are evenly distributed.

Cook the Rösti

Heat the remaining 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.

Scoop about 1/4 cup of the taro mixture into the skillet and flatten it with the back of a spoon to form a patty.

Cook each patty for about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

Finish

Transfer the cooked rösti to a paper towel-lined plate to drain any excess oil.

Garnish with chopped fresh chives or parsley.