I’m back I’m back I’m back! I don’t mean to do the disappearing act this often but circumstances demand for us to stay away at times. This time I blame a friend for tying the knot! Anyway, I’m here with a whole new set of stuff and I’m pretty excited.
I’m sure you guys have guessed by now that potatoes are my absolute favorite. I’ve kept away from the starchy goodness for a couple of months now. I was craving for potato when I went ahead and made myself Rosti for breakfast!
Rosti is typically Swiss food. It’s a really simple, crisp, thin potato pancake. It’s delicious! Different people make it differently. I’m taking you through my way of making Rosti. Its’ served with grilled veggies or sour cream. I love Rosti in a sandwich with a poached egg. Yummmmm!
Here’s what you need,
Par boiled potato is one that is cooked just until a knife pierces through easily. Remember my potato wedges post… In the spices section, I used Cajun seasoning, my favorite after dried basil of course, garlic powder and herbs de Provence. Got my hands on some fresh rosemary, so I used it too.
You can use chili flakes and coriander in case you need to substitute.
Peel and grate the par boiled potato.
Toss in the rosemary, Cajun seasoning, garlic powder, mixed herbs, salt and pepper gently without mashing up the grated potato.
Spread the mixture in a greased small nonstick pan to form a flat pancake.
Drizzle olive oil along the walls of the pan and cook covered for 6-7 minutes on each side on low heat.
In order to flip successfully, turn over the rosti from the pan onto a plate and slide gently back into the pan to cook the other side.
I hope you get me coz when I read it, I sound retarded.
That’s all you need to do. Breakfast’s served 🙂
Crisp potato pancake topped with sour cream in a sandwich.
Almost forgot my poached egg… and a cup of Raspberry tea!
Have a great day!
Par boiled potato 1
Cajun seasoning ½ tsp
Herbs de Provence ½ tsp
Garlic powder ½ tsp
Salt and pepper to taste
Rosemary 1 sprig
Olive oil 2-3 tbsp.
Grate a par boiled potato and gently toss in Cajun seasoning, mixed herbs, garlic powder, chopped rosemary, salt and pepper. Spread on a small greased nonstick pan. Drizzle olive oil along the edges and cook covered for 6-7 minutes on each side on low heat until crispy golden brown. Serve immediately!