My Dad and Uncle have always grown potatoes on our family farm. I have therefore grown up consuming rather a lot of this fabulous vegetable. The versatility of this staple food is tremendous. I should create a category devoted to them! To start with I have created this scrumptious breakfast potato rosti dish. Potato rosti’s are super simple to make and absolutely delicious. I have served mine on a bed of wilted spinach and topped with a fried egg. This makes a great ‘relatively’ healthy breakfast or brunch. You can always add a cheeky sausage on the side if needed! This recipe will make approximately four rosti’s. As photographed I served ours on a bed of wilted spinach with a fried egg on top and a naughty sausage on the side.
- Two large potatoes
- Half of a white onion
- Two tablespoons of vegetable oil
- 25g salted butter
- Freshly ground black pepper for seasoning
- Wash, peel and coarsely grate the potatoes onto a clean tea towel. Fold the towel up to form a ball and squeeze out all of the excess moisture (raw potato is at least 79% water) then transfer the potato into a mixing bowl.
- Peel and chop the onion and add to the potato. Season with the black pepper and stir together.
- Divide the mixture into four equal portions. You can use either a metal chef’s ring/ pastry cutter to shape the mixture or simply mould together with your hands.
- Add the oil and the butter to a large frying pan and place on a medium heat.
- Place the rosti’s carefully into the frying pan and fry for between 5-10 minutes on each side until golden. Add more oil/butter if required.
- When cooked remove the rosti’s from the pan and soak any excess oil away on kitchen paper. You can either eat straight away or place on a roasting tray on a low heat in the oven whilst you prepare any accompaniments.