Next recipe to try, with carrots and potato as vegetables
Easy and quick, for lazy cooks like me. Potato and carrot rosti
30 minutes
serves 2
A little effort
Ingredients
potato 1 large or 2 medium (waxy not baking) skin left on
carrots 2, peeled
flour 2 tbsp
spring onions 2, finely chopped
butter
eggs 2
green salad to serve
Method
Step 1
Parboil the potato and carrots for 5 minutes, then drain and cool a little. Peel the potato.
Grate the potato and carrot into a sieve. Sprinkle the flour and lots of seasoning on top and shake the sieve so it coats all the veg.
Add the spring onion and shape into two discs.
Heat some butter in a frying pan. Add the rostis one at a time and fry gently until the bases brown. Flip to cook the other side, adding more butter if you need to.
Slide onto 2 plates and fry 2 eggs in the pan, adding one to each plate. Serve with green salad.
