Big Breakfast Courgette Potato Rosti Food
ROSTI POTATOES
Steps:
- Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the "cake" and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.
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- Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater.
- Add a good pinch of sea salt, toss and scrunch it all together, then leave for 5 minutes.Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and black pepper in a medium bowl and put aside.Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.
- Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
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