Leek and potato rosti
Photo by Tamara West
You can make these rosti in advance and keep them in the fridge (or even freeze them), ready to warm and crisp up in the oven for a quick and delicious brunch. Makes 4 rosti.
- Heat butter in a medium frying pan over medium heat and cook the leeks until just soft, but not coloured, 3-4 minutes. While the leeks are cooking, grate the potatoes and squeeze out any excess moisture by placing in a clean tea towel and wringing out.
- Combine cooked leek, grated potatoes, thyme, egg, olive oil, salt and pepper.
- Heat a drizzle of olive oil in a medium frying pan over medium heat (you can use the pan the leeks were cooked in, just wipe it clean with paper towels first). Take ½ cup of rosti mixture and shape into a patty about 1-2 cm thick. Repeat with remaining mixture. Place patties into the hot pan and cook for 3-4 minutes on each side until golden brown. Try to avoid moving the rosti for the first minute or two to let a nice crust form. This is yummy served with poached eggs and tomato relish for brunch.