Weekend brunch at home.

Breakfast more often than not consists of either cereal, toast or a smoothie. Usually, breakfast is on the clock. You need to eat quick and get out the door as soon as possible. But occasionally you have time on your side. Often this is in the weekend which means you can splurge and make an all-out brunch during the weekend for friends or your family. Eggs, bacon and avocado are likely to feature on the menu but potato rosti may also make an appearance.

Potato rosti originated from Switzerland and is similar to a potato hash brown, or potato hash that it’s known as in USA. It’s traditionally made with potatoes that are grated and fried in a frying pan. The word rosti means ‘crisp and golden’ which perfectly describes this potato side dish.

Rosti Tips & Tricks

There are a few tips and tricks when making potato rosti:

• Once you grate the potato, you need to squeeze as much of the liquid out as possible. This will help to fry the potato to crisp perfection.
• If you’re considering grating the potato ahead of time… please reconsider. If you do, your potato will oxidise and turn pink in colour.
• Don’t rinse the potato after you grate it. Doing so will wash away the starch which helps bind the mixture together.

The recipe here is for a basic potato rosti. Once you’ve mastered how to make this, you can add other ingredients into the grated potato. This includes bacon, finely diced or grated onion, grated cheese or grated apple. Fresh herbs also work well – add finely chopped parsley, marjoram or chives. If you’re feeling really adventurous, crush a couple of garlic cloves into the grated potato. When you make this, serve with eggs, bacon, fresh tomato salsa or avocado for a complete meal. This is truly a weekend crowd-pleaser!

Potato Rosti

Breakfast or brunch is made complete with potato rosti. Serve with eggs, bacon, avocado or smoked salmon for a weekend treat that's sure to be a crowd-pleaser.

Print Recipe Pin Recipe Share on Facebook

Servings 4 people

Ingredients

 

• 6 large potatoes, peeled, about 1.5kg
• 1 large onion, coarsely grated
• 60 g butter, melted
• Vegetable or canola oil, to shallow-fry

Instructions

 

• Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion.
• Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the Melted butter and stir to combine. Season well with sea salt akes and freshly ground black pepper.
• Add enough oil to a large non-stick frying pan to reach a depth of 1cm and place over medium-high heat.
• Spoon two 1/2-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 3-4 minutes each side or until golden brown and cooked through. Use the egg lifter to transfer to a plate lined with paper towel. Place in warm oven.
• Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary.
• Serve warm with other breakfast accompaniments such as egg. bacon, smoked salmon and or avocado.

Notes

• Once you grate the potato, you need to squeeze as much of the liquid out as possible. This will help to fry the potato to crisp perfection.
• If you're considering grating the potato ahead of time... please reconsider. If you do, your potato will oxidise and turn pink in colour.
• Don't rinse the potato after you grate it. Doing so will wash away the starch which helps bind the mixture together.