Potato rosti recipe

Potato Rosti

A great potato rosti can be topped off with steak strips, an avocado salad, smoked salmon and cream cheese or anything else you really enjoy. It is such a versatile dish and can be used for breakfasts, lunches or dinners. Add a few bacon bits to the mixture and it changes, some spring onions and you are onto something else. Potato rosti’s are just the most fantastic things once you have perfected your own flavours. This potato rosti recipe is the basis for anything you want it to be. (3-4 main course meals or 8-10 starters)

What you need

5 medium potatoes
1 medium onion grated
2 tablesppons cake flour
1 extra large egg
Sunflower oil and butter for frying
Salt and pepper to taste

The process

Peel your potatoes and pop them into a pot of boiling water for 10 minutes to par boil. You want them el-dente. Then remove from the water and allow to cool on a board.

While the potatoes are boiling cook the onions in a pan on a low to medium heat in a little butter and oil to soften, then toss them in a mixing bowl.

Grate the cooled and now fairly dry potatoes, be gentle with them or you will end up with broken bits all over the place. Add the grated potato to the bowl.

Now lightly beat the egg and add to the bowl along with the flour and season with salt and pepper. At this stage, if you are adding anything to the mixture like bacon pieces(cooked), spring onions or a flavouring do it now.

Use a fork to gently combine all of the ingredients, use a lifting motion to distribute everything evenly.

Heat about a 1/2 a tablespoon each of oil and butter in a pan on a medium to hot heat and cover the base about 1 – 2cm thick with the potato rosti mixture and give it a light press into the base of the pan. (Select a pan size that you have a lid or plate that will cover the top of the pan)

Once the bottom is nicely browned, place the lid or plate over the pan holding it tightly in place and quickly flip the pan over so that the rosti is now in the plate or lid. Place the pan back on the stove, heat a little more butter and oil and then slide the rosti back into the pan and cook until the base is golden brown.

Slide it onto a plate and top it off with your favourite topping.

The steak salad or the chicken salad is brilliant as a topping and a really fantastic meal. Otherwise use your imagination, bacon and aco with a few greens and some dressing, smoked salmon with lemon wedges and a few slices of avo. Make small ones and use it as a vegetable with beef Stroganoff or You get the idea.