spiced potato rosti

makes 4

Ingredients

1 dessert spoon Saffron Tree TOGETHER Spice Blend
2 medium sized potatoes
1 medium onion
30g clarified butter or Ghee (it's the same thing!) melted, plus 2 additional tsps for frying
Salt & pepper to taste
Eggs (optional)

Method

Peel the potatoes and grate on the most course side of a box grater. Grate the onion in the same way. 

Transfer the grated onion and potato to a bowl, add the salt and pepper and mix together. 

Give the mix a gentle squeeze with your hands and discard any liquid left in the bowl, should any appear. Don't squeeze too hard – we still need some of the starchy liquid left in there to stick our rosti together whilst cooking. 

Add the spice blend and melted clarified butter, and mix with a fork.

Divide your rosti mix into 4 on a chopping board. Shape the rosti into 3.5cm thick rounds. You can use a chef's ring if you prefer, but if you have rough edges they go really crispy!

In a large frying pan, over a medium-low heat, put a dessert spoon of oil and two teaspoons of clarified butter.

When the oil and butter are hot, transfer your rosti to the pan. After 5 minutes of cooking gently, put some pressure on the rosti with the back of a spatula to encourage them to stick together.

Fry for 5 more minutes on the same side, or until golden brown. Gently flip them over and cook for a further 6 minutes. At this point the rosti will be wonderfully crisp on the outside, and soft and spicy in the inside.

These are great served with poached or curried scrambled eggs. Add a sprinkling of Saffron Tree TOGETHER spice blend and a drizzle of olive oil onto the eggs and finish with a pinch of sea salt. To make these into a delicious brunch meal, add streaky bacon, or even kippers!

Recipe developed for Saffron Tree by D.King.


                            

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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019