My conversation on Saturday morning went something a little like this…
– Hey V, do you want to share a rosti with me?
– What’s that?
– Like .. uh … a massive potato hash brown thing with stuff in it. It’s really good.
– Okay sure.
So I treated V-Dog to her first rosti and we both loved it 😛 I can’t say I followed a recipe, or even a guide for this one, but it turned out delicious and I thought it was a great, versatile dish to share 🙂
Tips: (1) having extra pairs of hands for this dish is very helpful! (2) dry your potatoes after grating by either draining, or drying with kitchen towel.
- 3-4 fist-sized potatoes, skin on
- 1 carrot, skin on
- 3 cloves garlic
- 2 small onions
- 2 tomatoes
- A bunch of lardons (or around 2-3 rashers of bacon, sliced into small pieces)
- 2 eggs
- Salt & pepper
- Dried herbs: thyme, oregano & rosemary
- (to garnish) Finely sliced spring onions, & coriander leaves
- (optional: grated cheese)
To make this recipe vegetarian: leave out the bacon.
To make this recipe vegan: leave out the bacon & eggs. Mushrooms as a substitute would work wonders.
This recipe if already GF 🙂
(Serves 2)(or 3 small portions)
- Prep your ingredients! This means grating up all your potatoes and the carrot (best done with a box grater), dicing your onions and garlic, and slicing your tomatoes. (As mentioned before, this prep is done a lot quicker with a helper or two, which means eating the delicious giant potato cake a lot quicker.)
- Fry off the onions in a hot frying pan (preferably oven-proof) with a shot of vegetable oil until translucent, or nearly translucent.
- Add your bacon and fry off for a minute, then add in your grated potato-carrot mixture, and the garlic.
- Time to throw in your salt, pepper and dried herbs.
- Stir the mixture around the pan while it cooks to get everything good and mixed, and fry off for a few minutes.
- Pat down the mixture so it’s relatively flat & level, then arrange your tomato slices on top. Add a lid to cover your pan, and leave the whole thing to cook/steam itself on a medium heat for approx 7 minutes.
- Remove the lid (be careful of the steam that will escape from the pan at this point) and squish two little dips into the potato-carrot mix (any free space will do) with the back of a spoon. Crack an egg into each dip, then place the entire pan under a hot grill and cook until the eggs have turned opaque, and the potato-carrot mixture is beautiful and golden on top.
- Top with the spring onions & coriander (and cheese if you so wish, which would probably be best grilled at the same time as you put your eggs on) and serve up!
This one really is quick (providing you have someone to help you), delicious, and so easy to customise the way you want it. We had ours with ketchup & bbq sauce on the side too.