Tuesday, 22 April 2014

Potato Rosti for Breakfast (and not making a hash of it for once)

Come the morning on weekdays, I gulp down a smoothie, I'm never hungry first thing but if I don't eat, the lure of croissant perfume they pump out of M&S at Green Park will get me every time. Even if I remain strong I have to walk past an Eat and a Pret. So I am screwed if I don't eat before I leave the house. People look at me in horror when I tell them my breakfast smoothie contains a raw egg, my boss told me to try it and I've never looked back. Come the weekend however, there is generally a naughty lie in,  more time and often a little hangover to deal with. The weekend demands a fun breakfast, something you don't have time for during the week, something to kick off two days off in style. But who has the foresight to plan breakfast??! Generally not me, which is why we often end up with soft boiled eggs and soldiers which is a little bit fun, but not overly exciting.

I have been put off making rostis ever since I attempted it with a non-non-stick frying pan. It tasted ok but it was anything but a rosti. I tried again with a new pan and won. It couldn't be simpler. A load of grated spuds with a bit of onion thrown in for good measure, squished in a pan, fried to a crisp, with a poached egg lobbed on top. I mostly have spuds and eggs. No fancy ingredients needed for this one.

Feeds 2. Peel and grate two large potatoes, and one large onion. Put all your gratings into a clean tea towel and squeeze the hell out of it over the sink. Amazing how much liquid comes out. This, you do not want in your rosti, mainly because it won't be a rosti. When as dry as poss, mix in a bowl with plenty of seasoning. Heat plenty of olive oil in a NON STICK frying pan and divide the mix into four. Plop each on in the pan and squidge down with a spatula. After a few minutes have a careful, sneaky look at the underside, you want golden brown, not light brown or indeed dark brown. Flip over, cook the other side (add more oil if it's mostly been sucked up) and serve with a poached egg on top.

There are a multitude of ways to pimp this, just go for it with whatever you have in your fridge/cupboard. I liked it simple. But with harissa on the side, obviously.

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