The Northern Express Herald
Leek and potato rosti
makes 4
Tamara West
You can make these rosti in advance and keep them in the fridge (or even freeze them), ready to warm and crisp up in the oven for a quick and delicious brunch.
Ingredients
| 1 Tbsp | Butter |
| 1 cup | Leek, finely sliced, white part only |
| 450 g | Agria potatoes, peeled |
| 2 tsp | Chopped thyme |
| 1 | Egg |
| 1 Tbsp | Olive oil |
| 1 tsp | Salt |
| ½ tsp | Freshly ground black pepper |
Directions
- Heat butter in a medium frying pan over medium heat and cook the leek until just soft, but not coloured, 3-4 minutes. While the leek is cooking, grate the potatoes and squeeze out any excess moisture by placing in a clean tea towel and wringing out.
- Combine cooked leek, grated potatoes, thyme, egg, olive oil, salt and pepper.
- Heat a drizzle of olive oil in a medium frying pan over medium heat (you can use the pan the leeks were cooked in, just wipe it clean with paper towels first). Take ½ cup of rosti mixture and shape into a patty about 1-2 cm thick. Repeat with remaining mixture. Place patties into the hot pan and cook for 3-4 minutes on each side until golden brown. Try to avoid moving the rosti for the first minute or two to let a nice crust form. This is yummy served with poached eggs and tomato relish for brunch.