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Rostis are a quick and easy way to shift a stack of spuds. Add grated parsnip, celeriac and other roots, and splash out on bacon, cheese, herbs and other spices if you like.
Serve for brunch with grilled bacon, tomato and egg. Or alongside roast meat, a steak, fish or whatever takes your fancy.
Lovely little recipe. I browned off some lamb in the pan before frying the Rosti (the Abel and Coles in this week's box). Excellent flavour; I used duck fat for the fat which I'm sure helped. Not quite as good as those of my German mother, but that's just aiming too high. And I think she used lard which for some reason seems frowned upon these days ...