Potato and celeriac rosti

Rostis can be fiddly to make and have a habit of falling apart but I think we've mastered the art of the perfect rosti now. We had ours with pork and apple sausages, mixed greens and an apple and cider gravy. I think next time we'll have it with a thick slice of ham and a fried egg.

Ingredients (serves 2):

1 large potato, peeled and grated

1/2 celeriac, grated or finely chopped

4 spring onions, chopped

1 egg yolk

a handful of grated parmesan

salt and black pepper

olive oil

• Put the grated potato in a sieve over a bowl and add salt. After a couple of minutes, squeeze the excess liquid out by pressing down with a spatula or wrapping the potato in a clean tea towel and wringing it over the sink.
• Combine the potato and chopped celeriac in a bowl. Microwave for a couple of minutes before draining off any more excess water from the bowl.
• Now add the remaining ingredients to the potato and celeriac mixture... egg yolk, parmesan, spring onion and black pepper and give it a good stir.
• Heat olive oil in a non stick frying pan, spoon the rosti mixture into the pan and press down firmly with a spatula so it is compacted.
• Cook on quite a high heat for 2-3 minutes without touching it so that the bottom seals. After 3 minutes turn the heat down slightly and continue to cook for approx 5 minutes or so.
• To cook the other side you can either put the pan under a moderate grill for 5 minutes or invert the rosti using a plate and then slide back into the frying pan the other way up.