Potato rösti

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POTATOROSTIS Anybody that has been out for breakfast to a nice little café or restaurant, has most likely encountered the delights known as hand made potato rosti’s. Light & crisp, perfect with a side of grilled mushrooms and wilted spinach on rye – not to mention much more elegant and delicious than regular hash browns. 

Here is a recipe that will take you approximately half an hour, but i assure you, it's totally worth it. Perhaps not the healthiest breakfast option, but delicious none the less. You have the option to either shallow-fry your rosti's, or bake them in the oven. I generally shallow fry them as it gives a much crispier texture to the final product, however it is your decision.

  • 3 Med/Lge waxy potatoes (I use golden delight)
  • 3 Sprigs of rosemary
  • ¼ cup vegan butter (I use Nuttelex)
  • Salt & Pepper
  • Sunflower Oil (for frying)  

Rinse, peel and grate your potatoes (try to create long strands by using the whole length of the grater), squeeze out water, then place in a clean tea towel and pat out any extra moisture; Place in a bowl  |  Pull the rosemary leaves off the woody stalks, and chop to a fine grain. Add the rosemary, along with room temperature butter to the potato and season with salt and pepper (I use a lot of pepper and a dash of salt)  |  Mix all of the ingredients together until well combined  | Frypan: Heat a shallow amount of oil in frypan when hot enough (test by placing a small piece of bread, when the bread fry's golden - it's ready), add a scoop of the mixture (about a tablespoon) to the pan in a clump, and flatten to 1cm thick. Let each rosti cook on one side until golden brown and stuck together, then flip and cook the other side. Repeat this process for each rosti, removing to drain on rack or paper towel after each one is cooked.

Oven: To cook in the oven you must pre-heat to 180c, place scoops of the mixture onto a lined baking tray and flatten out to approx 1cm thickness all over. Place in oven for 10-15 mins, flip the rostis and continue to cook until golden on both sides.

Add your rostis to your preferred breakfast dish, or simply eat them on their own! I generally don't have any leftovers to worry about how long they keep - but i assume 2-3 days max in the fridge.