I prefer Agria potatoes for rosti, which I par-cook in large pieces to soften them. This rosti is plain, but you can add new flavours – gorgonzola in the centre is gorgeous to cut into. Black-pudding and scallops in a rosti are the perfect pairing
Black pudding is an excellent source of iron – if you haven’t tried it, I strongly recommend you do. Cooked in 1cm slices, it crisps up like bacon.
- 5 large potatoes, cut into large chunks
- 100g butter, melted
- Pinch salt and freshly ground black pepper
- 3 tbsp vegetable oil
- 300g black pudding, grilled or fried
- 6 eggs, poached
1 Preheat oven to 180°C. Peel the potatoes and cook for about 8 minutes or until they are par-cooked, but still firm enough to grate. Drain and cool, then grate and mix with melted butter, salt and pepper.
2 Heat 1 tbsp vegetable oil in a 30cm non-stick frying pan. Layer in the potato mix, pressing each layer down as you go. Ensure the bottom of the rosti is kept moving to avoid burning. Once all the potato has been pressed into the pan, cook on a medium heat for about 4 minutes.
3 Drizzle the remaining oil around the edge of the pan, flip the rosti out onto a plate, then slide the rosti back into the pan, uncooked side down. Cook for a further 2 minutes, then bake in the oven for 12 minutes. Serve with
poached eggs, black pudding and creamed spinach (below).
- 1 tbsp olive oil
- 1 onion, finely chopped
- 125ml white wine
- 250ml cream
- 200g spinach, washed
- Pinch salt
- Pinch white pepper
1 Heat the oil in a saucepan, add the chopped onion and saute for 1 minute. Add the white wine and reduce slightly.
2 Pour in the cream, return to the boil, then reduce the heat. Simmer for 10 minutes. Drop in the spinach, bring it back to the boil, then remove from the heat. Season with salt and white pepper to taste.