Rosti Potatoes
Serve for breakfast with grilled bacon or poached egg or as a side potato dish. Rosti potato can be made with a mix of root vegetables like potato and parsnip or celeriac or carrot, the potato starch holds the mix together in a neat cake shape.
Preparation time: 10 minutes Quantity: Makes 2 portions Cooking time: 10 - 12 minutes
Ingredients
1 tablespoon olive oil
2 medium potatoes (approx. 10 oz / 300g)
1/2 peeled onion (optional)
1 clove crushed garlic (optional)
seasoning
Method
- Peel, wash and grate the potato in to a bowl
- Grate the onion and add (optional)
- Add the crushed garlic (optional)
- Season well
- Mix well and squeeze out any excess water / potato juice - either by squeezing out in your hands or placing in a t towel or j cloth and wringing out as much juice as possible
- Heat up a frying pan
- Add the olive oil and when hot
- Add the Rosti mix either as a whole lot or in to 2 cake sized portions
- Fry till golden brown on both sides and then turn down the heat and cook for a further 3 - 4 minutes on each side