Potato Röstis With Peperonata Poached Eggs Recipes

CRISPY POTATO ROSTI

Steps:

• Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
• Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
• Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
• Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
• Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
• Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
• TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
• Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
• Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
• Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
• Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
• Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

SWISS RöSTI AND POACHED EGGS

Steps:

• Milton's Method
• Scrub the potatoes and place them, with their skins still on, in a large pan filled with cold, salted water. Bring to a boil and cook for about 10 minutes (they should become slightly more tender but remain firm), then drain and allow them to cool for at least 30 minutes.
• Peel the potatoes, then coarsely grate them into a bowl with a hand grater, adding plenty of seasoning and the minced cloves of garlic. Make sure the garlic and seasoning are evenly distributed.
• Melt the butter and olive oil in a large, non-stick frying pan. When the pan is hot, add the potato. Cook for five minutes over fairly high heat. When the underside begins to turn golden, flip the mixture over (it won't stick together at this stage), then, using a metal slice, divide it into four roughly circular "cakes," about an inch deep, in the pan.
• Press each "cake" down slightly with the slice and cook for a further five minutes on high heat, then flip them over (the potato should now be sticking together) and turn down the heat to low-medium. Cook gently for another 10 minutes on each side, checking occasionally to make sure that the potato does not burn.
• About five minutes before your rösti is ready, heat some salted water in a saucepan with the vinegar, for poaching the eggs. The temperature is right when there are little bubbles slowly rising to the surface; the water should not be boiling vigorously. Break the eggs into the water and cook on low to medium heat for 4-5 minutes for a soft-poached egg.
• Divide the rösti between two plates. Drain the eggs using a slotted spoon, rinse under a little cold water, then drain once more, and place an egg on each rösti. Season with salt and freshly ground pepper and serve.

POTATOES RöSTI

Steps:

• Preheat the oven to 400°F/200°C/gas 6.
• Cut the potatoes into thin matchsticks using a julienne attachment on a mandoline or food processor. Or, cut into thin rounds and use a sharp knife to cut the rounds into strips {more time consuming, but it works!}
• Heat the butter and olive oil in an 8-in/20-cm ovenproof cast-iron or non-stick frying pan, over medium heat. Add the rosemary to the potatoes, and season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are soft and a few pieces are brown. At this point, the potatoes should have settled into a round flat pancake.
• Transfer the potatoes in the skillet to the hot oven to bake until the top and bottom are golden and crispy and the center is soft but cooked through, about 30 minutes. Remove from the oven and slide out of the pan onto paper towels/absorbent papers. Slide onto a baking sheet/tray and continue until the top and bottom are cooked to a deep golden brown, about 10 minutes more. Serve in wedges or whole on a plate in the middle of the table for breaking and nibbling.