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Super spud rosti Recipe

   
 

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     Super spud rosti

Category   Entrees - Maindishes
Sub Category   None
Preptime   10

Ingredients
1 good-sized potato or 2 smallish ones
A quarter of an onion
A finely chopped garlic clove
Sea salt and freshly ground pepper
A handful of herbs (finely chopped sage is gorgeous) or a pinch of spice (try caraway seed)
1 tbsp olive oil, goose fat or beef dripping
2 tbsp plain white flour
More oil/fat for cooking
 

Instructions
Peel the potato and grate into a bowl with a coarse grater.
Finely chop the onion and toss it into the bowl along with the garlic. Season it well. Add your own herby/spicy touch, if you like. Fold the fat into the mix. Dust the flour over and fold through.
Heat a frying pan over medium-heat – avoid cranking the heat up as the idea here is a slow cook to help cook the spud all the way through. (You can crank up the heat right at the end to crisp it up to a golden deliciousness right at the end, if needed.). Add enough oil/fat to create a 1cm layer.
Shape/press the rosti in the pan. Go for a thin layer. You can either go large and make a pan-sized rosti or you can make a few smaller ones, in which case, you might want to use two pans as you'll need a bit of space for flipping. Cook until golden on each side.
Serving Suggestions
Serve for brunch with grilled bacon, tomato and egg. Or, serve alongside roast meat, a steak, fish or whatever you like.


Originally Submitted
3/20/2011





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