Rosti with fried egg and avocado mash

Rosti is simply grated potato, moulded into a patty shape and shallow fried in oil. Perfect for a Brunch that is sure to impress your family and friends.

Ingredients: (serves 1)

1 medium/large potato
Pinch of salt
1 tbsp oil
½ avocado
1 egg
Chilli flakes (optional)

Method:

Grate the potato and season with a generous pinch of salt, mix and leave for a few minutes
Squeeze out the excess water from the grated potato, this is best done in a clean j cloth.
Heat the oil in a shallow pan.
The rosti is best moulded in a pan by patting it flat with a spatular and pulling in the sides to make a neat flat circle, too thick and it will take longer to cook so flat is best.
Cook until golden on both sides.
Top with mashed avocado and a fried egg sprinkled with chilli flakes.

Variations:

Pea mash: Cook 75g frozen peas in water for a few minutes, drain and crush with either a masher or place in a processer. Season well. Adding a heaped teaspoon of crème fraiche or cream cheese will make them creamy and delicious.

#FoodSavvy tip: Leftover boiled potatoes can be used to make rosti, use instead of the uncooked potato.