Potato rosti recipes please

Fritha_2

Um, the title says it all!

If you can could provide me with your rosti recipe(s) that would be lovely, all I can remember is grated potato and onion, beyond that......!

Thanks

Fritha

csarina

Grate the spud and squeeze out as much water as you can. In a bowl mix the spud, chopped onion and a little melted butten, then either put little dollaps in a frying pan with some butter and oil, or dump the lot in, flatten a little with a fish slice cook until crisp on one side turn over. when browned on the other side lift out. If you cook it in a big dollap tip it onto a plate and cut into sections.

Ages since i did it too......

maryb

This turns it into an ultra cheap and tasty main meal for supper.

Grate potato and squeeze out excess moisture in tea towel. Then put in a bowl and stir in about I tbsp curry powder until the potato is evenly coated - it needs to look golden but not brown.

Melt a knob of butter and some oil in a big frying pan and pile the grated potato in and flatten it with a spatula. Let it cook gently for about 5 minutes then you need to flip the whole thing. Easiest if you have another (slightly bigger) frying pan - I use a paella pan. Alternatively flip it onto a baking sheet then slide it back in the frying pan. Make some holes in the potato cake and break an egg into each hole. Cook for a couple of minutes then sprinkle some chopped spring onions on top and pop the pan under a grill to set the eggs on top.

To die for and as cheap as it gets

LizEstelle

Polish potato cakes:

Grate (on the finest possible mesh) an equal quantity of potato and onion.
Mix together - you should have a mushy consistency, NOT a shredded one.
Excess water should be drained off -very important.

Add salt, pepper and finally stir in some flour or cornflour to act as a minimum binder.

Heat up some oil in a non-stick frying pan (high heat) and drop a spoonful of the mixture in. Turn over the potato cake after a minute or two - it should be browned and semi-crispy.

Keep the potato cakes warm in a casserole dish or suchlike. I like to serve mine with a rich, dark stewing steak sauce but you can have whatever you want.