I still think the hardest part about cooking a big breakie for a tribe of people is keeping the coffee machine and toaster going. Similar to the whole corn fritter idea I guess, these potato rosti are fabulous to make when you’ve got a house full as it means that you can serve bacon and eggs without having to worry about keeping the hot toast up to the crowd.
The beauty of these lovely little homemade ‘kind-of’ hash browns are that you can make them the day before, storing in the fridge overnight. And simply throw them in the oven to crisp up and heat through while you get cracking on the poached eggs. (Pardon the pun).
Potato rosti’s are a delicious and simple big breakie or brunch idea and are sure to impress. Ideally, you’d serve them up with some smoked salmon (my favourite) and creme fraiche (which is easier than bacon anyway as it doesn’t need to be cooked) but teamed up with bacon, they’re delicious as well. You can also make little baby sized ones for canapés at a party with some smoked trout pate. Yum.
I love potato rosti as they’re so versatile. Gosh it’s just a bit of fried potato really; what’s not to like about that? The perfect ‘flavour carrier’, be creative with what you choose to serve them with.
Definitely give them a try the next time you’ve got people staying over. Do yourself a favour too and delegate the coffee making job to make your life easier. (My pet hate is having to clean out the milk frother in between goes).
Now why would you want to eat out?
potato rosti (makes enough for breakie for 4 + can easily be up’ed to feed a crowd)
7 x potatoes, peeled and coarsely grated
2 x eggs
1 x small brown onion, very finely diced
1/4 cup of plain flour
A good seasoning of cracked pepper and salt
A shake of garlic seasoning (optional)
60 grams of melted butter
A dash of olive oil, for frying the rosti
See serving suggestions below
- Place the grated potatoes in a colander and squeeze out as much of their starchy liquid as possible. Once you’ve got as much water out of them as you can – reserve them in to a mixing bowl.
- To the mixing bowl – add the eggs, onion, flour, salt, pepper, garlic seasoning (if using) and butter. Combine using your hands and cover the bowl with glad wrap. Let it rest in the fridge to get cool.
- When ready to fry them up – add a good glug of olive oil to a non stick frying pan and add dessertspoon sized dollops of the potato mixture to the pan. (Be careful to do them in batches as you don’t want to overcrowd the pan).
- Let them cook on the first side until browned and flip them over to cook on the other side. See notes below on how to cook the perfect potato rosti.
- Serve piping hot with any of the following accompaniments.
Serving suggestion: Poached eggs, bacon, tomato salsa or poached eggs, smoked salmon, creme fraiche and fresh dill or grilled portobello mushrooms and smashed avocado.
- The mixture isn’t similar to a rissole mixture that holds together well, however the olive oil does its magic once they’re added to the hot pan and the egg and butter in the potato mixture helps them to stick together really nicely.
- Don’t make the rosti too large as the outside with cook and you’ll be left with raw potato inside.
- They will take longer to cook than say a pikelet, and the heat shouldn’t be up too high cause you don’t want them to burn on the outside and not cook through.
- Once fried, place them in the oven to keep warm before serving.
- You can either just make the mixture the night before and fry them the morning that you need them or you can actually fry them the night before too and crisp them up in the oven, the morning of.
- Be ever so careful when grating the potato. Dangerous things those graters. (Just off to replace my bandaid).
If you make these potato rosti, please leave your comments below. xx