Potato rosti with fried egg & crème fraîche

Potato rosti with fried egg & crème fraîche

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Rostis have to be the perfect fast food. Sure, chips are in the mix as well, but these are served in my restaurant as a great lunchtime staple. Adding crème fraîche makes the whole thing less greasy. Remember to squeeze out the potatoes really well once you’ve grated them to make sure the mixture isn’t too wet.

Ingredients

Quantity Ingredient
2 large waxy potatoes, preferably Vivaldi
50ml olive oil
25g butter
4 eggs
100ml creme fraiche
sea salt
freshly ground black pepper

Method

  1. Peel and coarsely grate the potatoes. Place them in a clean tea towel and firmly squeeze out all the excess liquid. Season with salt and pepper and shape into 4 equal patties.
  2. Heat half the oil and butter in a large frying pan (or you can use individual pans if you have them), add the potatoes, press down well and fry for 2–3 minutes on each side, until golden brown.
  3. Heat the remaining oil and butter in another frying pan and cook the eggs to your liking.
  4. Serve a rosti on each plate with a fried egg on top, then add a dollop of crème fraîche and a good sprinkling of black pepper.
Tags:
James Martin
Saturday Kitchen
quick meals
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