These potato rostis work equally as well as part of a weekend brunch as they do as an easy lunch or dinner. For brunch they are an excellent complement to some poached eggs and avocado and for dinner I serve them with a big green salad – talk about versatile! You can even make them a little in advance and just reheat them in the oven on a low temperature, so you don’t have to worry about timing if you are doing a brunch cook up for a few people. Wins all round!
