Potato Rosti with Warm Tomato Topping

Name: Potato Rosti with Warm Tomato Topping
Cook time: 25 min
Total time: 25 min
Cuisine: Swiss
Ingredients: 1/2 of a 360g jar of Ballymaloe 100 Recipe Sauce; 2-3 Maris Piper potatoes (about 400g), peeled; 1/2 small onion, finely chopped (optional); 1 egg, beaten; 1 tsp plain flour; 50g grated cheddar; 3 tbsp olive oil (for frying)

Serves 2

Cook: 25 mins

Dairy Free

1/2 of a 360g jar of Ballymaloe 100 Recipe Sauce

2-3 Maris Piper potatoes (about 400g), peeled

1/2 small onion, finely chopped (optional)

1 egg, beaten

1 tsp plain flour

50g grated cheddar

3 tbsp olive oil (for frying)

Method

Step 1

Coarsely grate the peeled potatoes. Place them on a clean tea towel and squeeze out any excess water, then transfer them into a bowl.

Step 2

In the bowl, mix the grated potatoes with the beaten egg, flour and chopped onion. Season to taste with salt and pepper.

Step 3

In a non-stick frying pan, heat two tablespoons of the olive oil over a medium heat. Spoon in the mixture to make 4 rosti, then form them into flat disk shapes using the back of a spoon.

Step 4

Cook in the pan for 5 minutes, until the bottom side looks crisp and golden. Flip the gently and cook for 5 minutes again.

Step 5

Meanwhile, gently heat up the Ballymaloe 100 Recipe Sauce in a small saucepan over medium heat.

Step 6

Once the rosti are done, spoon over the Ballymaloe 100 Recipe Sauce and sprinkle the grated cheddar on top.

Chef's Tips

Serve the rosti as they are as a snack or alongside eggs and a crisp salad for a more substantial meal.