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Aran Goyoaga, author of the new cookbook Cannelle et Vanille, is something of an expert when it comes to effortless, delicious, gluten-free recipes. When she spent the day cooking with us, she dazzled us with this easy and nourishing dish that also happens to be gluten- and dairy-free.
“This is a take on the classic potato rösti,” she told us, “which works as a hearty brunch or even a simple weeknight meal.”
Not familiar with a rösti? It’s kind of like a potato pancake or a latke. Here, sweet potatoes add flavor, color and extra nutrition, but as Goyoaga told us, “it can also be made with grated winter squash or carrots.” And you can totally skip the fried egg if you want to make it vegan.
Top it off with some peppery arugula and dive into your 30-minute masterpiece. If only all recipes could be this easy.
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