Potato Rosti with Warm Tomato Topping

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)

Method

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

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