Ingredients

Rosti

• 600g potato, parboiled with skin on (still firm)
• 1 onion, finely sliced
• 1 garlic clove crushed
• 1 tbsp. chives, finely chopped
• 100g butter

To Cook

• 3-4 tbsp olive oil

Method

1. Rosti: Place the butter in a saucepan over a moderate heat, when hot add the onion and sweat them until they are soft and transparent add the garlic and cook for a further minute. Peel the skin off the potato and grate it coarsely. Place the potato, chives, seasoning, onions and garlic with the melted butter in a bowl. Mix them together well so that the potato is coated in the butter and everything is well distributed. Make 8 rostis by shaping them in oiled egg rings or pastry cutters.
2. To Cook: Place the oil in a large frying pan and place it over a moderate high heat, when the oil is hot carefully add the rostis a couple at a time. Remove the egg ring and flatten them out slightly. Cook them for 2-3 minutes at a moderate heat on each side so that they are golden brown and crisp on the outside and cooked through. Remove the rostis from the heat and repeat the process with the remaining rostis. Set them aside and keep warm until ready to serve.