Cheesy Potato Rosti (Potato)

Member Name: i_am_joy

Product:	Potato
Date:	23/10/08 (4100 review reads)
Rating:

Advantages: A delicious accompaniment to any meat or fish dish, easy to prepare and cook

Disadvantages: ---------------

I picked up this excellent Potato Rosti recipe a while ago and now make it regularly. The delicate flavour of the feta makes this a very tasty dish that just about everyone loves. I even made some mini ones for my New Year party buffet last year and they went down a treat, especially the ones I had topped with leftover cranberry sauce from Christmas.

If you're a vegetarian just leave the bacon out and it will be equally delicious.

CHEESY POTATO ROSTI

What You Will Need

1kg potatoes, ideally Maris Piper but any floury potatoes will do
1 finely chopped onion
100g of diced bacon, you can buy it ready diced in the supermarket - omit this for a vegetarian meal
100g feta cheese
Olive oil

What You Need To Do

Peel your potatoes and cut them into largish cubes. Boil until just starting to go tender, this usually takes around 20 minutes. You don't want them quite as soft as if you were going to serve them on a dinner.

Using the wide holed edge of the cheese grater, grate all the potatoes into a mixing bowl.

Heat a small amount of olive oil in a frying pan and fry the onions and bacon bits until the onion is just softening, this will take between 5 and 10 minutes. Add a table spoon of hot water and fry for a further 2 minutes.

Pour everything into the mixing bowl with the grated potato, including any oil, and season well with salt and freshly ground black pepper. Stir until your arm feels like it is coming off, but be gentle as you don't want to mush the potato up.

Heat a tablespoon of the olive oil in the frying pan and add half of the potato mixture, spread it evenly over the bottom of the pan using a spatula. Crumble the feta as finely as you can evenly on top and then spread the rest of the potato mixture over this.

Cook it over a medium heat until the bottom has gone nicely brown, this will happen quickly so check regularly. Put a plate over the frying pan and flip the rosti onto it. Pour a little more oil and slide the rosti back into the frying pan. Again, cook it until it is browning underneath.

Cut it into slices as you would a pizza and serve with burgers in buns or chicken breasts and tomato ketchup. This rosti will keep in the fridge for a couple of days and is equally good warmed through in the frying pan. You can use the rosti mixture to make smaller ones, just use a circular pastry cutter to mould the rosti into rounds before frying. Remember the rounds will take less time to cook so be sure to keep checking them.

I hope you like these rostis, do try this recipe as I've found it to be foolproof. Try adding herbs of your choice to the mixture when you add the onion and bacon pieces, the choice is up to you but I sometimes add a handful of chopped basil or mixed herbs.

Summary: A foolproof recipe for the awkward potato rosti.