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Instructions |
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Peel the potato and grate into a bowl with a coarse grater.
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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.
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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.
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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.
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Serving
Suggestions |
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Serve for brunch with grilled bacon, tomato and egg. Or, serve alongside roast meat, a steak, fish or whatever you like.
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Originally Submitted
3/20/2011
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