Rosti with Fried Egg & Avocado Mash
Rosti is simply grated potato, moulded in to a pattie shape and shallow fried in oil. Perfect for a Brunch that is sure to impress your family and friends.
Serves 1
Ingredients
1 medium/large potato
Pinch of salt
1 tbsp oil
½ avocado
1 egg
Chilli flakes (optional)
Method
Grate the potato and season with a generous pinch of salt, mix and leave for a few minutes
Squeeze out the excess water from the grated potato, this is best done in a clean j cloth.
Heat the oil in a shallow pan.
The rosti is best moulded in a pan by patting it flat with a spatular and pulling in the sides to make a neat flat circle, too thick and it will take longer to cook so flat is best.
Cook until golden on both sides.
Top with mashed avocado and a fried egg sprinkled with chilli flakes.
Variations
Pea mash
Cook 75g frozen peas in water for a few minutes, drain and crush with either a masher or place in a processer. Season well. Adding a heaped teaspoon of crème fraiche or cream cheese will make them creamy and delicious.
Food Savvy tip
Leftover boiled potatoes can be used to make rosti, use instead of the uncooked potato.
Recipe courtesy of Zena Leech-Calton ©
