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!
Ingredients List
- 3-5 potatoes (depending on their size)
- 1 small onion
- 1 egg
- Mixed herbs – I used fresh parsley and dried rosemary. Thyme would work well too
- Salt & pepper
Steps
- Peel the potatoes then grate them (I used my food processor, but a box grater works too)
- Remove the outer layers of the onion then grate
- Remove as much water from the potato as possible using paper towel or a tea towel
- Mix the potato and onion together in a bowl
- Finely chop any fresh herbs and then stir through all the herbs. Season with salt and pepper
- Lightly beat the egg then stir it through the potato mixture
- Heat some oil in a pan then drop in balls of the potato mixture and flatten with a spatula
- Cook for about 5 minutes, until golden brown
- Turn over and reduce the heat. Cook for another 5-10 minutes until cooked through
- Enjoy!
Step 1: Grate the potato
Step 3: Remove excess water
Step 4: Mix together onion & potato
Step 5: Finely chop herbs
Step 5: Mix through herbs
Step 6: Mix through egg
Step 7: Cook for 5 minutes
Step 8: Flip and cook second side
What do you include in a big brunch cook up?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!