CRISPY POTATO ROSTI
This is a high class hash brown! Savory yet simple, this recipe is a perfect addition to your homemade Sunday morning big brekkie or as a starchy side with slow cooked meats for dinner!
Pair based on main
Ingredients + Preparation
- Potato (Three large, grated)
- Flour (2 tbsp)
- Green onion (One stalk, finely sliced)
- Olive oil (2 tbsp) - Rosemary (1 tsp, finely chopped)
- Paprika (A dash)
- Salt & pepper (1/2 tsp each)
- Frying oil: Sunflour or canola (2 tbsp)
1. Wash then grate potatoes.
2. Place grated potatoes in a bowl and rinse in water for 1 minute, gently massaging to remove excess starch.
3. Drain the water and then squeeze potatoes to remove excess liquid.
4. Combine potatoes, flour, green onion, olive oil, paprika, salt and pepper in a bowl until ingredients completely mixed.
5. On medium-high heat, spread the frying oil around a non-stick frying pan. Add medium sized scoups of potato mixture to the pan, quickly but gently pressing it down to flatten it.
6. Cook for 6 minutes, ensuring not to move the rosti for the first few minutes. Once crispy, flip and cook for another 6 minutes.
7. Serve immediately with a green onion garnish, and sea salt to taste!
Pair based on main
Potatoes are very inoffensive so you have a lot of flexibility with the wine you choose - just be mindful these rostis are fairly salty. Look for a white wine that is acidic, fruity or crisp to cut balance this salt.
If you're enjoying these rostis for brekkie then stick with coffee or OJ!
Tips + Tricks
- The recipe doesn't use egg, but it can easily be added for extra protein. It will also help bind the rosti together.
- This is a fantastic side at any meal, as it can be paired with eggs for brekkie or a salad and meat protein for dinner!
Serve this carb-rich side dish occasionally or eat sparingly. Serve with a protein, which slows carb uptake. Adding egg to the mix before cooking is a great option!