Vegan Breakfast – Potato Rosti
One of the things you would love is this simple potato rosti for breakfast. Made with sunflower oil, potato and seasoned with salt and pepper, this is a fantastic lesson in the art of simple cooking.
1 large Russet potato
1 tablespoon sunflower oil (plus a bit more if required)
Salt to taste
Pepper to taste
You would need a flat frying pan and a grater or food processor which can really grate well. That is the only way of making a proper rosti. At first, take the potato and scrub it very well. Do not peel unless the potato skin is too thick or you do not like potato skin. Grate the potato coarsely, ideally about 1 cm. long bits. You can always directly grate this into a bowl of water, or put the bowl of grated potatoes in a bowl of water. Wash well, then strain and remove the potatoes. Squeeze out as much moisture you can get.
In a flat-bottomed pan, heat the oil and spread an even layer of the grated potato like a carpet. There should be an even layer of potatoes, but not too heavily crowded. Apply salt and pepper generously all over it. Let cook over medium-low heat for 4 minutes or so, or unless the bottom of the rosti is crisp and brown. You should flip the rosti now, and add a few drops of oil around it to maintain the crisp exteriors of the rosti.
Once both edges are fried, remove, cut into pieces and serve it for breakfast.