This recipe might only be suitable if you’re almost exactly the same kind of cook as me. I cook mostly for myself, have no qualms about how long something might take but frequently find myself cutting corners just to see if I can get away with it.
The corner I cut here might upset people who cook properly. I can’t be bothered to drain the potatoes. I simply do not have the energy or kitchen towel backstock to rinse and moisture-squeeze and dry adequately.
The moisture-squeezing is, I understand, essential for optimum crispiness. However, I’ll take a sort-of-crispy rosti over all that effort so early in the morning any day. Here, all you need to do is mix together grated root veg and fry it very, very slowly. Making it low maintenance provided you don’t mind hanging around near the kitchen for an hour.
I work in the same room as I cook, so to me this is the perfect working from home breakfast. Some of you may not, therefore it might be less than ideal, and I promise next time I post a recipe it will be very, very quick.
One last apology I need to make is total lack of weight measurements. I may or may not have dropped my digital scales in a sink of washing up water, rendering them completely useless through excessive water damage. You win some, you lose some.
1/2 a beet (raw from the ground, not the vac packed ones), peeled and grated
1-2 small potatoes, grated
1/2 tsp salt
1 tsp garlic granules (optional)
1 tsp mustard powder (optional)
1 – Mix together the potato, beetroot and seasonings in a bowl.
2 – Heat a small non-stick frying pan at a medium heat (for context, I use an induction stove and set it to 4 or 5 out of a possible 9) and heat a little oil.
3 – Tip your mixture into the frying pan and gently shape into a neat circle, patting down as you go. Let it cook for 10 minutes or so and start to firm up underneath, then pat down with a spatula to really condense.
4 – Cook on the first side for 30 or so minutes, then once the underside is fully cooked, flip over and cook for around 15 minutes.
5 – If serving with a fried egg as I do, start frying it in the same pan as soon as you’ve dished up your rosti.