Monday, 8 June 2009

Rosti!

I have spent the last twenty-two years of my life without having experienced the comforting stodge of rosti until my housemate kindly decided to educate me. He'd been waxing lyrical and looked up a few recipes so this is a result of mixing several. It's very simple though grating and squeezing the potatoes can be a bit tiresome and messy too but well worth while for the end result. We didn't have a spare tea towel to hand so we used kitchen roll (with limited success, don't bother!) and, eventually, a collander!

Rosti

(A smaller more individual size!)

Makes:
A tasty and rather stodgy carb-heavy main course - ideal for brunch! Deliciously crispy on the outside, soft on the inside.

Ingredients: (enough for two)
3 Potatoes, chilled from the fridge
1 White Onion
3 rashers of smoked bacon, trimmed of fat and chopped
Duck fat
Seasoning

Method:
- Heat about a tablespoon of duck fat in the pan on a low heat until it melts
- Finely chop the onion and add to the pan
- Sweat the onions until soft then add the bacon until cooked through
- While you wait, peel and coursely grate the potatoes.
- Put the grated potato into a clean tea towel and squeeze out as much moisture as you can
- Add this to the pan, season and press down to form a cake
- Turn the heat to medium and cook for five or so minutes until the underside is crispy
- Turn the rosti (we found the easiest way to do this is to turn it onto a plate and then slide it back into the pan), adding a little more fat and cooking the other side until crispy.
- Serve with a fried egg on top

Variations:
I think this would be really tasty with mushrooms added with the bacon. Leeks could also be added with the onion to bulk out the mixture for more people.

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