Remedy Rosti
SERVINGS: 4
COOKING TIME 30 Minutes, you can halve the cooking time when using two pans.
PREP TIME: 15 Minutes
TOTAL TIME: 45 Minutes
Ingredients — Serves 4
1 kg potatoes, washed and coarsely grated
1/4 cup Remedy Kitchen Superb Seasoning Mix
1 large onion, diced
avocado oil
butter
TOPPINGS
watercress & baby spinach
pomegranate seeds
avocado, sliced
parsley leaves, roughly chopped
dill leaves, roughly chopped
Nigella seeds
wedge of lemon
OTHER TOPPING SUGGESTIONS
poached egg
fried bacon
salmon
aioli
Method
Step 1
When it comes to potato skin, my top tip is to keep it on. It contains loads of health benefits and I personally love a rustic feel and element to my rosti. Wash the potatoes well before grating coarsely. Be sure to get rid of as much excess liquid as possible, this is the key for achieving a crunchy edge on the outside. I like to drain these in a sieve, pressing down firmly, followed by squeezing the potatoes out in a clean tea towel. Once the potatoes feel fairly dry, add to a large bowl and set aside.
Step 2
Finely dice the onion and cook off in a fry pan on a low heat for 5-10 minutes until pale and translucent. Add the cooked onion and superb seasoning mix into the grated potatoes, mix well to combine.
Step 3
Before I start cooking the rosti I like to wash and prep all my salad and topping ingredients so when the rosti is cooked serving up is easy breezy.
Step 4
Add a generous drizzle of oil to a medium size fry pan. Heat the fry pan over medium to low heat. To speed up the process you can always do two fry pans at once. Split the batter into 4 equal servings, add to the pan, squishing the batter down with a spatula for an evenly cooked result. Cook each side for around 4 minutes or until lovely and golden. Drain on some paper towel before plating up. Serving suggestions above!
Enjoy x