Potato & polony rosti

By Drum Digital
12 March 2019
Supplied.

Supplied.

Preparation: 10 min | Cooking: 10 min | Serves 4

Potatoes and French Polony are grated, seasoned and combined to form a #JustDelicious rosti mixture, which is flattened into discs and pan-fried until golden brown. Each rosti is served with a dollop of zesty whipped feta and a topping of your choice.

Ingredients

Rosti

250g Eskort French Polony, coarsely grated

500g potatoes, coarsely grated

65g (¼c) cake flour

10ml (2t) salt

45ml (3T) olive oil

Whipped feta

65g (¼c) soft Danish feta

zest and juice of 1 lemon

scrambled eggs, cooked (optional)

Merthod

Rosti

  • Place the grated potato in a kitchen towel. Close and twist the towel to squeeze out the excess liquid.
  • Combine the potato, polony, flour and salt in a large bowl and mix well.
  • Spoon some of the rosti mixture into palm of your hand, depending on the portion size you’d like and mould into a flat disc.
  • Repeat with the remaining mixture.
  • Heat the olive oil in a pan over a medium heat and fry each rosti until golden brown both sides.

Whipped feta

  • Add the feta and lemon zest and juice to a mixing bowl and whip until smooth.
  • Serve each rosti topped with a dollop of whipped feta.
  • Add scrambled eggs to make it a breakfast treat.

Find Love!

Men
Women