Crunchy and delicious, these rosti are quick to prepare.
They use raw potatoes rather than par-boiled, so make sure they are squeezed well to remove as much moisture as possible. Add a fried egg for a cafe-style breakfast, or a crisp salad for a light supper.
Bacon and potato rosti
Serves 4
Ingredients
4 medium starchy potatoes
125g streaky bacon
1 small onion
3 Tbsp plain flour
½ tsp salt
¾ tsp white pepper
½ tsp smoked paprika
2 medium eggs
Cooking oil for frying
Sour cream
Chopped chives
Method
- Chop the bacon into small pieces. Cook in a hot non-stick frying pan until golden brown. Transfer the bacon on to a plate lined with kitchen paper towels and set aside.
- Peel the potatoes and grate finely with a grater or a food processor. Wrap the grated potatoes in a paper towel and wring out excess water. Roughly grate the onions and wring out excess water in a paper towel.
- In a large bowl, combine the grated potato and onion, flour, salt, white pepper, smoked paprika, bacon pieces and eggs. Mix well to form a batter.
- Heat the oil in a large frying pan to medium-high (190C). Drop a spoonful of the batter in the pan and press lightly to flatten. Add a few more to cook in batches. Cook for 3-4 minutes. When the edges are starting to brown, turn over and cook for a further 3-4 minutes or until cooked through and golden.
- Place the rosti on a wire rack lined with a paper towel and sprinkle sea salt immediately. You can also keep it in a preheated oven while you cook the rest of the batter.
- Spoon some sour cream on the rosti and garnish with chopped chives.