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.
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