Breakfast

Potato and corn rosti with chilli aioli

Cooked to crispy, golden perfection, these potato and sweet corn rostis are brilliant served with a creamy chilli and garlic aioli for breakfast, lunch or dinner.
4
10M
25M
35M

Ingredients

Potato and corn rosti
Chilli aioli

Method

1.Preheat oven to 120°C. Line an oven tray with paper towel.
2.Make aioli: In a small bowl, combine all ingredients. Season. Chill, covered, until ready to use.
3.Coarsely grate potatoes into a colander lined with a clean cloth. Squeeze excess moisture out with your hands and transfer grated potato to a medium bowl. Add corn kernels, chives, butter and flour. Season and mix well.
4.In a large frying pan, heat oil on high. Spoon three ¼-cup portions of potato mixture into pan. Use an egg lifter to flatten each to an 8cm disc. Cook 2-3 minutes each side until golden and cooked through. Transfer to lined tray. Place in warm oven. Repeat, adding more oil if necessary.
5.Serve rostis with crispy prosciutto, sorrel, chilli aioli, chilli paste and lemon wedges. If liked, accompany with a mixed salad.

To remove corn kernels from a cob, hold cob upright on a cutting board. Using a sharp knife, slice kernels from the cob. You need 1 cup. Feel free to increase the amount of chilli in your aioli if you like it spicy.

Note

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