Nick’s Community Kitchen: Brunch Potato Rosti Recipe
To keep a smile on our followers’ faces and to boost our own morale, we’ve launched a new online series with our Executive Chef Nick Hodges – “Nick’s Community Kitchen”. Every few days via our Facebook page, Nick will be demonstrating some simple but delicious and fun dishes for you all to try at home. Please click here to view our Facebook videos.
TODAY WE BRING YOU – NICK’S Best Potato Rosti RECIPE
Nick says: “Turn your old potatoes into a delicious brunch, or the perfect accompaniment to any main courses; vegan, fish or meat.”
YOU WILL NEED:
It’s pretty simple….just potatoes and anything else you want to add. Some great flavour ideas:
- Smoked bacon
- Roasted red peppers
- Tinned tuna or crab if you’re feeling fancy
- Root vegetables or beetroot – the list is endless
MAKING THE BASE ROSTI:
- Wash and peel potatoes – 1 medium size potato per portion
- Place the grated potato in a clean tea towel
- Squeeze out as much water as possible then place potato in a bowl
- Drizzle a little olive oil or melted butter on the potato, and season well
- At this stage add any additional flavours
- Make sure your ingredients are cooked and cut small as the rosti cooks quick in the pan
SHALLOW FRYING TO SERVE:
- Add a little oil to a non stick pan, heat gently
- If you have a metal cooking ring, place it carefully in the oil
- Press the grated potato mix in the ring
- If you don’t have a metal ring or mould – don’t worry!
- Just place a good amount of the potato in the pan and press firmly with a slice, creating a thin disc
- Either way, fry gently for a couple of minutes and then carefully turn with a slice
- Repeat the cooking – each side should be golden brown and crisp
- Add a little more oil if required at any time
A favourite topping of mine: sliced ham or smoked bacon, wilted spinach and poached egg.
FOR THE PERFECT POACHED EGG:
- In a deep saucepan bring water to the boil, add a slug of white wine vinegar
- Swirl the water with a spoon or fork and crack in the egg
- Do not boil rapidly – just let the egg gently poach
- Test the egg each minute or two by bringing out of the water with a slotted spoon, gently testing the yolk until it is set but still soft
Give it go – if you master a great rosti I bet it will become a staple on your menu – be it breakfast, lunch or dinner!
We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to email@example.com, for your chance to be crowned our “Community Kitchen Champion.” Our winner will receive a gift voucher for the Water’s Edge restaurant, to be enjoyed when we’re back on our feet.