Name: Potato and apple rosti
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 medium potatoes, peeled; 2 tart green apples, such as granny smith, grated; 75 gram crème fraiche, or sour cream; 4 free-range eggs, beaten; 1/2 teaspoon sea salt and ground black pepper; 2 tablespoon vegetable oil; 50 gram butter; 4 tablespoon sour cream, to serve; fresh dill, to garnish; 2 radishes, sliced thinly, to serve; 8 rashers bacon, to serve (optional)

Potato and apple rosti

The first time I had these little hashbrown-like delights, I was intrigued with the flavour combination of tart apple and fried potato. This makes a great supper or lunch dish.

Serves 4

Prep

15M

Ingredients

4 medium potatoes, peeled

2 tart green apples, such as granny smith, grated

75 gram crème fraiche, or sour cream

4 free-range eggs, beaten

1/2 teaspoon sea salt and ground black pepper

2 tablespoon vegetable oil

50 gram butter

4 tablespoon sour cream, to serve

fresh dill, to garnish

2 radishes, sliced thinly, to serve

8 rashers bacon, to serve (optional)

Method

1.Grate the potatoes onto a tea towel. Tightly wring it out to get rid of some of the potato liquid. Mix the potato with the grated apples, crème fraiche, eggs and seasoning.

2.Heat half the oil and butter in a large pan. Once medium to hot, drop large spoonfuls of the mixture gently and neatly into the pan.

3.Cook until golden brown, then flip – do not press down – and cook until golden. Add more butter/oil to the pan as you cook subsequent batches.

4.Serve the rosti topped with sour cream and fresh dill, a few slices of radish and a side of cooked bacon, if you like.

Nici Wickes