Potato Rosti
Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 3tablespoons Heinz Seriously Good Rosemary and Sea Salt Mayo
- 1 small onion, finely diced
- 500grams floury potatoes (agria)
- 1tablespoons cornflour
- 1/2 punnet slow roasted tomatoes, slow roasted (to serve)
- 2 slices crispy bacon rashers (to serve)
- 1 bunch rocket leaves (optional)
Method
Step 1 of 3
Heat a dash of oil in a small pan and cook the onion over a low heat until softened. Set aside to cool.
Step 2 of 3
Peel and coarsely grate the potatoes. You should have approximately 430g-450g potatoes. Squeeze out excess water* and place in a mixing bowl. Add cooked onion, cornflour, Heinz Seriously Good Rosemary and Sea Salt Mayonnaise and mix to combine ingredients.
Step 3 of 3
Heat a dash of oil in a non stick frying pan. Place the egg rings**in the pan. Spoon in the rosti mixture to about 2 cm thickness, firmly pressing down with the back of a spoon. Cook over a medium low heat for 5 - 6 minutes. Carefully remove the egg rings and turn the rosti. Cook for a further 5-6 minutes until the rosti is cooked, golden and crispy. Keep warm while cooking the remaining mixture. Serve with slow roasted tomatoes, crispy bacon. Spoon extra Roaemary and Sea salt Mayonnaise over the rosti.
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