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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love these topped with a runny egg. The secret is to grate the potatoes when they are cold to ensure a good rosti. Ingredients:
1 kg floury potato |
75 g butter |
1 small onion, chopped |
Directions:
1. Scrub the potatoes but leave the skin on.
2. Cook the potatoes in boiling water for 7 minutes and allow to cool completely. When cool grate into a bowl.
3. Heat 15g of the butter and cook the onion until soft. Stir the onion mix into the potato.
4. Melt half of the remaining butter in a frying pan and add the potato mixture forming it into a cake shape.
5. Cook for 15 minutes or until the bottom of the cake is brown.
6. Melt the remaining butter and pour over the top of the cake. turn the rosti over and cook until golden.
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