If you are lucky and you don’t have to get up for work, kids, pets or a serious commitment to working out in the morning, weekends are for waking up slowly, sipping the first cup of coffee, hopefully delivered in to your hands before you even properly open your eyes, while contemplating the pleasures of a whole day ahead of you with no work. Breakfast or better yet brunch should be a leisurely affair, the perfect combination of food and relaxation.
As my mid -week breakfast tends to be a smoothie gulped down in between getting dressed and legging it out the door for work I like to take my time over prepping breakfast on the weekend.
Potato Rosti are a great basis on which to build a breakfast and if you don’t add flour they are naturally gluten free. You could have them with sausages, bacon and eggs, topped with a pile of golden fried mushrooms, asparagus and hollandaise sauce or crème fraiche and smoked salmon.
This is pretty much a no recipe recipe and you can use as many potatoes as you have people for breakfast. All you need is potatoes, a grater, some oil and a frying pan. Here I have used one medium and two small potatoes to make two rosti each for two people. Some recipes call for flour and some don’t. I have added a level tablespoon here but if you don’t keep gluten free flour in your cupboard and are making this for a celiac friend who happened to stop over you can leave it out. I also added chives, a bit on onion salt and some parmesan ( I always do my best to find a way to add cheese to any recipe) but all of these are optional and you could replace the chives with any herb of your choice.
Makes enough for two people
1 medium and two small potatoes, peeled
¼ teaspoon of onion salt
1 tablespoon of Doves Farm Gluten Free Plain Flour
A small bunch of chives, finely chopped
1 tablespoon of grated parmesan
Salt and pepper
I tablespoon of olive oil
I knob of butter
Heat your oven to Gas 5/ 190c/375
- Grate the potatoes in to a bowel. If you have a muslin square or a clean cotton tea towel use this to squeeze the grated potato to remove the liquid. You can use your hands for this, just take a bit of time and squeeze out as much liquid as you can. You will be surprised at how much water there is in a potato!
- Put the grated, squeezed potato in a bowl and break it up with a fork. Add the flour, cheese, chives, onion salt and salt and pepper to the potato and mix thoroughly.
- Heat the oil and the butter over a medium high heat in a frying pan
- Divide the potato mix in to four equal parts and form each into patties with your hand.
- Place in the heated pan and cook for 2 ½ minutes. Turn the rosti and cook for a further 2 ½ minutes before placing in the pre heated oven for 15 minutes until cooked through. If you have a cast iron pan that can go in to your oven that would be perfect for this. If not you can put the browned rosti on a baking sheet in your oven. You could cook the rosti on the hob, turning regularly until cooked through but I like to pop them in the oven to finish cooking so I can work on the accompanying dishes.
I served these rosti with some crisp bacon, lovely fried mushrooms and a poached egg but as I said rosti are very versatile and are a great alternative to bread if you are looking for a nice carby way to start the day.