Crispy, crunchy, fried potato; the rosti is delicious and easy to prepare! Far superior to the hash brown, potato cake or potato scollop, cooking potato like this mean more texture and greater depth of flavour. However, this is an every now and then food. As in, only make these a few times a year. This is a hard rule to follow, but best for your health.
3 large potatoes, peeled
1/2 tsp salt
Step 1 - Grate potato into a colander, squeeze out as much excess liquid as possible and transfer to a bowl.
Step 2 - Melt 20g of butter and add to potato along with salt. Combine.
Step 3 - In a large non-stick frying pan melt the remaining butter with a good whack of olive oil over medium-high heat.
Step 4 - Separate potato into 5 equal portions. Roll each portion into a ball, then flatten into a pattie shape. Add two or three at a time to the hot oil, using an egg slice to flatten patties out further. Cook for 3-4 minutes each side and carefully flip with the egg slice.
Step 5 - Drain on paper towel and repeat with remaining potato. Serve for breakfast with eggs, smoked salmon and avocado.