Potato Rosti

I had some left over sweet potatoes (someone needs to stock mini sweet potatoes so they're not so tricky to use for single and coupled people) so I decided to make rosti. Also rosti in restaurants always seem to have onion in them :( so I've been meaning to make them at home for a while.

Rosti are similar to hash browns, and let's face it any combination of potato and frying is always delicious. I made these for dinner so I added some tuna and corn to make it more of a meal (and this was all I had in the cupboard, if i had bacon, bacon would have certainly been added, yum). When I decided to look up rosti recipes I noticed they used egg to bind the potato together, I used some grated parmesan to melt mine together, so I'm not sure how these would go veganifying them, if you were to make vegan rosti, I would suggest either baking them or cooking them on low for around 20 minutes and flipping them very gently (but I still wouldn't guarantee they wouldn't fall apart) you can also try the plate-flipping method.

Like all my recipes, I encourage experimenting and making these to your own tastes/food requirements. I made these with the only food I had left in the house one night while my partner was out, and I wanted something easy to make for myself. You can leave out the tuna and corn, and serve them traditional and simple and serve them as a side dish for breakfast or dinner. Some variations I'll be trying out another time will be bacon and cheese or plain white potato and rosemary.

Ingredients:
I medium sweet potato, or three small white potatos

1/2 cup of plain flour (I used Orgran gluten free flour, but any type of flour should work)
1 egg (optional)
three quarters of a cup of grated parmesan
small can of tuna
small can of corn
half a teaspoon of dried basil
salt and pepper to taste
tablespoon of oil or butter for frying

If you are using white potato, boil your potatos skin on for 7-10 minutes, or cook them in the microwave so they are 3/4 cooked. Drain and let them cool before removing the skins, then grate the potato. If you're using sweet potato, just peel and grate the potato. White potatos need more cooking than their delicious orange brothers, so it's recommended to pre-cook them before frying.

In a mixing bowl combine grated potato with all your other ingredients, make sure your ingredients are really well mixed through, the flour can clump because of the moist potato, so be careful.

Heat oil in fry pan, then spoon tennis ball size spoons of mixture onto the pan. With a spatula squash mixture so it is nice and flat, and cook for about 7 minutes each side. Very, very carefully turn your rosti over in the pan (particularly if you don't use egg, it's very easy for it to fall apart). They take a few batches to get through all the mixture, so after frying put them in an oven proof dish and keep them warm in a 150C oven (this also helps to dry them out and keep them stuck together so they don't fall apart).

Enjoy