Recipe by Jackie Cameron
The Swiss consider potato rosti one of their national dishes. It is commonly served for breakfast. Think crispy bacon, poached egg and hollandaise sauce with an amadumbe rosti - a brilliant start to any day. Farmers who strive to consider the environment and are dedicated to quality will definitely outshine the rest. I'm committed to supporting local growers, butchers, bakers and cheese-makers, where possible. We all need to 'live' locally.
255 g Amadumbe, steamed, peeled and grated
255 g raw Potato, grated
30 ml Chives, snipped
50 g White Onion, grated
2 Egg Yolks
Season very well
Extras for sautéing
40 ml salted Butter
40 ml Sunflower Oil
2 Egg Yolks
15 ml Water
10 ml White Wine Vinegar, reduce to 5ml
50 ml clarified Butter, heated (heat and skim any impurities within the butter)
Salt and Pepper
1) Mix all rosti ingredients together
2) Take a non-stick pan, heat, spray n cook, add 10 ml butter and 10 ml oil. Using a cutter, full the rosti mixture 1 cm in height and fry until golden brown on both sides. Do four or so at a time and once browned, remove from the pan-place on paper towelling, add 10 ml butter and 10 ml oil for the next batch and continue frying
3) Place onto a tray, into an oven on 150˚C for about 15 minutes. Set aside for later heating
4) Over a double boiler, whisk in a bowl the yolks and water amount until light in colour. Add reduced vinegar and continue whisking. (Be careful not to over heat as you will make scrambled eggs)
5) Add warm butter slowly to egg yolks to form a permanent emulsion, season well and serve
6) Heat rostis in the oven, top with fried bacon, fresh rocket leaves, poached egg and Hollandaise sauce
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