Potato rösti with ALL the trimmings!
The main event:
Beetroot and potato rösti with smoked trout
Combine 6 peeled and grated potatoes, squeezing out any excess liquid, with 3 peeled and grated beets. Season and mix with 2 free range eggs. Ladle the mixture into a hot oiled pan and pat down. Sizzle for 5 minutes. Drizzle with olive oil and bake at 180°C in the oven for 35–40 minutes until crisp and golden. Top with smoked trout ribbons, cream cheese or crème fraîche, caper berries, fennel shavings and micro greens.
Serve in the pan, warm or cold, at a table laden with Easter treats:
– your favourite hot cross buns (chocolate/traditional/extraspicy/fruit-free)
– Easter spiced creamed honey
– Easter spiced rooibos tea
– white hens eggs
– a range of cheeses
– pickled fish (perfect for the rosti, or with hot cross buns)