Beat the eggs in another bowl and put the breadcrumbs into a third bowl. One of my favourite things to eat growing up was a big fried potato cake that my Mam used to make from left over mashed potato, onions and plenty of dried herbs. Pour over the cream, dot the top with … To finish the potatoes, add the stock to the pan, bring to the boil and add the parsley. Rosti is so good! Sea salt and freshly ground black pepper. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window), Squash Pear and Goats’ Cheese Salad with Black Pudding, Vegetable Bake with Mash - A Cookbook Collection. Peel and boil the potatoes in salted water for about 20 minutes. Wipe out the pan. Great served as a side dish with beef and lamb dishes. I have made rosti with both raw and par boiled potatoes. 25ml olive oil I still love it to this day. Top with a layer of onions and season. Dip each piece of pork in the flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Drain on kitchen paper and put them in a bowl. 3 large potatoes, peeled and parboiled for 10 minutes, then cut into 5mm slices Recipe inspiration, cooking tips, nutrition info, competitions & more, For details on how we use and look after your personal information please read our Privacy Notice. Peel and thinly slice the potatoes using a mandolin or sharp knife. © Donna Hennessy and 2013-2019. Pour over the stock and dot with the remaining butter. Season very well with plenty of salt and pepper and mix together with a fork. Add the potatoes and butter, stir and season with salt and pepper. In a large non-stick frying pan, heat the butter and oil until bubbling and fry the pork escalopes, two or three at a time, over medium heat for 2 minutes on each side. Remove the foil and cook for a further 15 minutes, or until it is just crispy around the edges. I tend to use rooster potatoes as they are a good all rounder. Serve with the pork. Top with a layer of onions and season. Drain and cover them and store in the fridge overnight. Judy Joo's roasted pork belly lettuce wraps (Bossam), Veal escalopes in mustard sauce with Ratte potatoes, Roast pork with pickled cabbage and rosti potatoes. Remove the potatoes from the fridge and coarsely grate them into the onions. I would never say no to bacon fat Mimi! Remove the potatoes from the fridge and coarsely grate them into the onions. You can of course add herbs and seasonings to it to add more flavour if you like but the simplicity of this is what makes it so good. When ready to cook, heat the remaining oil and the beef dripping in the pan over a medium high … Gently fry the diced onions with a pinch of salt until soft and translucent, this will take some time. Thank you Franck! Put the pan back on the heat, adding more dripping if needed. A hectic few weeks meant that I just really wanted something big and comforting at the weekend. Serve on … When the oil is hot, press the potato mixture into the pan. Eggs (and bacon) make everything that little bit better . Add the potatoes and butter, stir and season with salt and pepper. It's quite rich, so best accompanied by a simple green salad. Cook for another couples of minutes until golden brown on both sides. Please contact me if you wish to use any of the content of this blog. Flip the rosti with a large spatula or alternatively place a plate on top of the pan and flip to turn the rosti out on to the plate. Try serving this warming gratin of potatoes, bacon, onions and cheese on a chilly day. The type of potato is not hugely important once they are not too floury. You can shape the mixture and make 4 individual rostis as thick or thin as you like. Bacon is life . I buy mine from my local butcher who makes it himself but you can use butter, goose or duck fat or even coconut oil. Traditionally a Swiss rosti is just made from potato, salt and pepper and nothing else. Remove from the heat and place on a warmed serving platter. You can also double the recipe to make a bigger batch and keep the cooked rostis in an oven to stay warm while you finish cooking them. You can make it with raw potatoes, simply grate them and squeeze them through a tea towel to remove excess moisture. Layer up the potatoes, seasoning each layer as you go. 1 large onion, sliced Cover with foil if browning too quickly. 1 small bunch of flat leaf parsley, leaves picked and chopped, 1 large pork fillet (about 400g) cut into 5cm slices If you don’t have time for this, just par boil and when cool enough to handle you can grate them and use immediately. 50g plain flour 2 eggs 50ml olive oil Grease a shallow ovenproof dish (approximately 20cm x 15cm and 2.5cm depth) with half the butter and place a layer of potatoes over the base of the dish. I like this for breakfast but it also makes a great side dish for a dinner. For the pork, place the slices between two sheets of cling film and use a rolling pin to flatten them to about 5mm thick. Bake in the oven for 1 hour, until the potatoes are crisp around the edges and the cheese is well melted. Repeat until all the vegetables are used, finishing with a neat potato layer and press down firmly. For me the raw potato just doesn’t cook quite right for my liking, there always seems to be a slightly starchy taste from it and I love the softness in the middle when the potatoes are par boiled.

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