I guess if you were to describe my diet, it would be the 5:2; eat relatively healthy during the week – eating foods that will keep my energy levels up over a sustained period, and then I relax and feel free to indulge on the weekends. This includes breakfasts. Gone are the fruit-laden-coconut-water smoothies, and in come the pancakes with whipped cream, French toast with bacon, and bacon and egg wraps with chilli relish.
One of my guiltiest pleasures in life are hash browns. A family-pack of frozen hash browns would be so dangerous for me – as I’d likely cook and devour them all at once. Potatoes are my favourite vegetable of all time – although I remember telling someone that once and they said it totally didn’t count as a vegetable; it was more just a carb. I don’t think that’s the case at all – it’s totally in the vegetable family and tastes good no matter how you cook it. But I believe it’s best when fried 😛
This is a fairly ramshackle recipe that I just tossed together as it’s so easy to make. You can make it with ordinary white Sebago potatoes, and maybe add some salt, pepper and Parmesan cheese to the potato mixture, but I decided to use a small sweet Kumara potato this time and so didn’t worry about adding the other ingredients as I thought the toppings would add more than enough flavour.
To serve two, you will need:
- 200g potato (Sebago or Kumara) peeled;
- 1T butter, melted;
- 2T plain flour;
- 4T peanut oil, for shallow frying;
- Salt and pepper, Parmesan to taste (optional);
- Toppings, e.g. bacon, roast tomatoes, salad, smoked salmon, avocado, poached eggs.
Grate the potato on the coarse side of the grater into a bowl and squeeze out as much of the residual liquid as you can. Combine it with the melted butter and plain flour until it can stick together relatively easily. If you’re using white potato, feel free to add the salt and pepper and Parmesan at this point.
Preheat the oven to 200 degrees Celcius. Heat the oil in a small frypan over a medium heat. When hot, make patties of the potato mixture between your hands and gently drop into the hot oil. You can make little fritters if you like, or a larger hash like I did. You can use an egg ring to shape them if you’re a little OCD – see below the difference between free-form (closest) and egg-ring-assisted (further).
Fry the bottoms until golden brown (about two minutes) before flipping and repeating on the other side. When done, place on an oven tray and transfer to the oven to keep warm while you repeat with the remaining potato mixture.
Serve the rostis hot with your choice of toppings…or eat them as they are if you’re really eager. I topped mine with avocado, smoked salmon, a few slivers of Spanish onion and a dollop of Greek yoghurt before grinding over some black pepper. Divine.