These delicious, golden and crispy rosti are the perfect accompaniment to any brunch spread. Very quick to make and a great way of using up potatoes that you have at the back of the cupboard. The savoury flavours of onion and sage pair perfectly with the potato, as well as other breafast staples such as crispy bacon and mushrooms. Recipe adapted from BBC Good Food.
Cooking Time: 25 minutes
Serves: 2
Ingredients
400 g Maris Piper potatoes
1 large egg
1 tbsp plain flour
1/2 white onion
1 tsp chopped fresh, or dried sage
1/2 tsp garlic powder
2 tbsp sunflower oil
Method
1. Peel then coarsley grate the potatoes. Using either a sieve or a tea towel, squeeze as much water as you can from the potatoes. Discard the water and place the potatoes in a large bowl.
2. Add the egg and plain flour to the bowl. Using the same sized grater, grate the onion. Squeeze the grated onion in your hand to remove all the excess moisture (best to do this over the sink), then add it to the bowl. Sprinkle over the sage and garlic powder and give everything a good mix.
3. Heat the oil in a non-stick frying pan over a medium-high heat. Split the mixture into 4 and add to the pan in dollops. Press down gently with a spatula to increase their surface area. Fry for 5 minutes on each side, until beautifully golden brown.
4. When cooked, place on a tray with some paper towel to remove any excess oil. Serve with your choice of breakfast/brunch dishes.
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