It doesn’t take long for me to get bored with what I’m eating. I have some old faithful recipes which I refer back to time and time again –Hunter’s Chicken, this chilli, my skinny mac ‘n’ cheese – but most of the time, if I’m not eating at least two new recipes a week then I’m bored. And I need to eat things that don’t taste like diet food – seven different variations of salad every week won’t keep me interested.
That’s where this recipe for potato rosti comes in. I’ve been seeing potato rosti popping up on restaurant menus for a few months, and they appeared to be going from something you’d have with your eggs and bacon for breakfast (called the far less glamorous “hash browns”) to something that you can make hella fancy if you pile it with other stuff. For example, I piled mine with mushrooms, bacon and a poached egg and this was the result.
See? Fancy. I also took it into work the next day with salad and a bit more bacon, and it was just as delicious then. These things reheat well.
They’re a bit of a pain in the bum to make, to be honest. I’d recommend using a food processor with a grater attachment, if you’ve got one, because grating potato is a miserable task. Something like this would also be helpful for shaping them, but I didn’t have one and it was fine. Just be prepared for them to be a bit uneven – these may not look perfect but they tasted pretty damn good.
But the benefit of these is that once you’ve done the grating you can make a whole bunch of these at once, and that’s lunches sorted for a whole week. And they are very fancy, so you do feel special when you eat them. Just make sure you’ve got something to listen to whilst you grate the potatoes or you’ll be there forever.
- 400g potatoes, peeled and grated
- 1 large white onion, peeled and grated
- 2 garlic cloves, peeled and finely grated
- 2 large eggs
- Bacon, eggs, mushroom etc to serve
- Preheat the oven to 200C
- Put the potatoes in a clean tea towel and squeeze out as much of the water as possible. Add to a bowl with the onion, garlic and eggs. Season well with salt and pepper (and anything else you'd like to throw in there) then mix until combined
- Put a frying pan over a high heat and add a little oil, spray or otherwise. Take enough rosti mix to fit into the palm of your hand, and shape into a ball. Add to the pan and use a spatula to flatten and push the edges together. Repeat until the pan is full
- After 3 minutes, flip the rosti over and cook for 3 minutes more on the other side. If it's not quite brown enough for you just cook for a minute or so more on each side. Transfer to a baking tray
- Bake the rosti for 15-20 minutes until cooked through