Potato Rösti with Warm Tomato Topping

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. 2. In the bowl, mix the grated potatoes with the beaten egg, flour and chopped onion. Season to taste with salt and pepper. 3. In a non-stick frying pan, heat two tablespoons of the oil over a medium heat. Spoon in the mixture to make 4 rösti, then form them into flat disk shapes using the back of a spoon. 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. 5. Meanwhile, gently heat up the Ballymaloe 100 Recipe Sauce in a small saucepan over medium heat. 6. Once the rösti are done, spoon over the Ballymaloe 100 Recipe Sauce and sprinkle the grated cheddar on top.