Potato & Onion Rösti
Potatoes are severely underrated, especially at breakfast. Hash browns rarely top people’s lists, but I wanted to make something simple yet delicious. With a couple of leftover potatoes, I decided to make a large rösti. What’s better than an edible base you can pile more food on top? I’m gluttonous, so I eat one to myself, but you could easily share it between two. Top it with eggs, meat, or avocado—or crumble black pudding into the mixture before frying!
Serves 1-2
Hands-on Time 5 minutes
Cooking Time 10 minutes
Ingredients
1 large potato
½ onion
Pinch of fine salt
Freshly ground black pepper
50g black pudding (optional)
1 tbsp olive oil
Equipment
Coarse grater
Kitchen paper
Bowl
Small frying pan with lid
Wide palette knife
Method
1. Prepare the Potato and Onion
Grate the potato and onion onto a double layer of kitchen paper.
Gather the paper and squeeze out most of the moisture over a sink.
2. Combine the Ingredients
Transfer the grated potato and onion to a bowl. Add a pinch of salt and a grind of black pepper.
If using black pudding, crumble it into the bowl and mix everything together with your hands.
3. Cook the Rösti
Heat a small frying pan over medium-low heat. Add the olive oil.
Press the potato mixture into the pan, flattening it with a palette knife. Cover with the lid and cook for 5 minutes.
Remove the lid and flip the rösti. Use the palette knife carefully, or confidently flip it like a pancake.
Cover and cook for another 5 minutes until golden and crisp around the edges.
Enjoy!
