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Super Spud Rosti
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.
1 comment
Ingredients
- 1 big potato or 2 medium sized ones
- 1/4 large onion
- 1 finely chopped garlic clove
- Sea salt and freshly ground pepper
- A handful of herbs (finely chopped sage is ace) or a pinch of spice (try caraway seeds)
- 1 tbsp olive oil, goose fat or beef dripping
- More oil/fat for cooking
- 2 tbsp plain white flour
Serve for brunch with grilled bacon, tomato and egg. Or alongside roast meat, a steak, fish or whatever takes your fancy.
Method
1. Peel the potato and grate into a bowl with a coarse grater.
2. Finely chop the onion and garlic and add it to the potato. Season well. Add herbs/spices, if using. Mix in the fat and flour.
3. Heat a frying pan over medium-heat. Add a 1cm layer of oil/fat to the pan.
4. Shape the mix into rounded balls – somewhere between the a golf and a tennis ball. Press into the pan, creating a rounded thin cake, sort of Scotch pancake sized. (You can make one big, thin cake, but it’s easier to flip small ones).
5. Slowly does it, so the spuds cook all the way through. Crank it up at the end to crisp the outside (if needed). You want them crisp and golden on each side.
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Curryflower
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 ...