Best Ever Rosti
Ingredients List:
2 Large Potatoes | Grated
1 white onion | Sliced
Some boiling water (about 1/2 Litre)
Choice of herbs/spices - I like to use thyme and rosemary, or sometimes some smoked paprika as well
Knob of butter | melted
2 tbsp Vegetable Oil
Recipe Summary:
Time taken: 30 mins
Number of Portions: 4
A much better vessel for eggs than bread - my favourite breakfast feature. Best served with some sriracha hollandaise and poached eggs.
Equipment Checklist (grouped?) (example):
Peeler, grater, large mixing bowl, tea towel, chopping board, chef’s knife.
Method:
Pre-heat the oven to 180°c.
Peel the potatoes and grate them using the larger holes of the grater into the large mixing bowl. Finely slice your onion and add this to the same bowl.
Pour over the boiling water and let it sit for 5 minutes. Drain off the water and then rinse the onions and potatoes in cold water 3 times. This process helps to soften them and remove all the starchiness.
Dry the mix out as best you can, squeezing as much water out as possible, then placing it on a tea towel to remove extra moisture.
Finally, place it back into a (dry) mixing bowl and add your herbs/spices, seasoning it heavily with salt and pepper.
Place a frying pan over medium-low heat and add the oil. Drop in the mixture and use a spatula to flatten it out slightly. Cook like this without moving it for around 5 minutes - you are looking for a nice golden brown around the edges. After 5 minutes, flip the rosti (best way to do this is use a plate) , and cook for another 5 minutes on the other side, before placing it in the oven for a final 5 minutes.