So here it is, the first recipe I am including on the site and it is not going to blow any minds! Haha, it is however an integral part of my ‘Best Breakfast Burrito‘ which will DEFINITELY blow your mind!
Don’t get me wrong though, these rosti’s are really tasty, are 1000 times better than store bought ones and once you have patted dry any excess oil, they are not too unhealthy either.
One potato will do two rosti’s, but sometimes I like to make one big rosti and pile the other parts of the breakfast on top. Just like my local used to back in England.
These can be customised any way you want to by adding any type of veg, but I’m a simple man, so potato and onions is perfect for me.
- 1 large floury potato, peeled and cut in half
- 1/2 brown onion, finely diced
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried thyme
- oil for frying, I used extra virgin olive oil
- salt and pepper, to taste
- Put the potato halves in a saucepan and cover with cold water enough to completely cover the spuds. Add some salt and put on the highest heat you can. As soon as it starts a rolling boil, set a timer for 5 minutes. When the times is up, drain in a colander and leave to cool while you start the onions…
- Put a frying pan on a hob over a low heat and add a bit of oil. Add the diced onions and fry slowly for about 10 minutes. You really don’t want the onions to burn so make sure they go low and slow. In the last minute or 2, add the rosemary and thyme. This will flavour the onions
- Grate the potato into a separate bowl. They should be cool enough by now to handle easily. Don’t do it before then, I know you are super tough but I don’t care about that, they will clump together if you do and you will blame me!
- Add the onions to the grated potato and season with salt and pepper
- Put the frying pan back on a medium heat and add a good glug of oil to cover the pan. About 2 tablespoons will do it (don’t worry, nowhere near this amount will end up in the rosti)
- Make a patty shape with your hands out of the potato mixture, you don’t want the mixture to be anymore than about 1cm high (just under half an inch)
- Fry for 5 minutes. Do not touch them at all, they need to sit there and build a crispy surface
- After 5 minutes, flip over and do the other side. It should take about another 5 minutes, but check and leave in for another minute or so if it needs it. Don’t worry at all if the odd part is burned here. That will add an amazing smoky flavour to the overall rosti
Paul Weller “As Is Now”
An amazing album from one of my all time favourite artists and heroes. Weller shaped my childhood. This album is always overlooked, but should definitely be checked out. Some of his loyal live songs are from this album “Come On/Let’s Go” and “From the Floor Boards Up” being two.
Potato Rosti’s, as I have stated before, were a part of my local pubs menu back in England. They would do a giant one with a Full english breakfast on top, so even though the rosti originated in Switzerland, I have completely ignorantly and incorrectly associated them as being quintessentially English! I am sorry Switzerland!
Hence, why I have chosen Weller who, with no ignorance at all, I can state is quintessentially English!
Great album, enjoy.