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.
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.