Potato Rosti

potato rosti

Potato Rosti

From Stonesoup
Inspired by Yotam Ottolenghi’s recipe in his brilliant newish book ‘Jerusalem.’

Since sharing a photo of my rosti on instagram and facebook, I’ve had many requests for the recipe. And I’m glad I’ve finally found an excuse. I love the idea of serving these with runny poached eggs as a special Easter breakfast, especially since they look like little ‘nests’.

But I have to tell you they did go down well on St Patricks Day a few weeks ago with avocado, bacon and lashings of hot milky Barry’s tea. So remember a rosti is not just for Easter!

Enough for about 8 rosti – serves 1 Irishman and 1 pregnant lady
500g (1lb) potatoes
2 egg whites
2 tablespoons flour
small handful chopped chives, optional
oil for shallow frying

1. Scrub your spuds then grate – I use my food processor. Rinse grated potato in cold water. Drain then transfer to a clean tea towel and squeeze the spuds as dry as possible.

2. Heat about 1cm (1/1in) oil in a large frying pan over a medium heat.

3. Combine dry spuds, egg whites, flour and chives, if using, in a mixing bowl. Mix well. Then form the mixture into about 8 flat patties, placing each on a clean plate as you go.

4. Gently slide half of the rosti into the hot oil. Shallow fry for 3-4 minutes on each side or until deeply golden brown.

5. Drain on paper towel and keep warm in a low oven while you cook the second batch of rosti.

6. Serve hot with a generous dusting of sea salt flakes.

Variations

potato & parsnip – Ottolenghi uses a mixture of spuds and parsnips in his rosti.

vegan – try replacing with 1 tablespoon ground golden flax seeds (linseeds) combined with 3 tablespoons water. I haven’t tried this so let me know how you get on if you do.

gluten-free – just use your favourite GF flour. I’ve used quinoa flour in the video but GF flour will work.

other root veg – it’s hard to go past the humble spud but I’d consider trying swede (rutabaga) or sweet potato.

mini rosti – make smaller rosti to serve as canapes. Brilliant with a dollop of cold sour cream.

Waste Avoidance Strategy

potatoes / flour / oil – store in the pantry.

eggs – will keep in the fridge for a month or so. Or use for another meal.

chopped chives – best to use for another meal.

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{ 4 comments… read them below or add one }

Murray Kirch February 4, 2017

We enjoyed these this morning and they were wonderful. In addition to the potatoes I grated parsnips and onion and used almond flour and chopped chives.The mixture looked like it needed something else to help bind everything so the egg yolks were added. Served it with labneh flavored with Aleppo pepper, zaatar and lemon juice. It was a winner!
Thanks,
Murray

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jules February 8, 2017

Yum Murray!

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Murphy Ludolph October 26, 2016

This is also great using half potatoes, half sunchoke, aka Jerusalem artichoke. I’ll be trying rutabega this week.

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jules November 2, 2016

Yum Murphy!
Let me know how the rutabaga goes 🙂

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