Potato rösti with ALL the trimmings!

SHOP: https://goo.gl/SqYr29

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.

The trimmings:
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)

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