When the rosti is cooked through, blend it up with a little water
Make up some mini rostis by frying one tablespoon of mixture
1 large baking potato, peeled
1 small onion, peeled
30g plain flour
1 tsp baking powder
¾ tsp of table salt
¼ tsp freshly ground black pepper
1 large egg, lightly beaten
Vegetable or olive oil, for frying
Fried eggs, to serve (optional)
Don’t just serve these up at breakfast. They’re perfect for a light lunch or evening snack and your baby will love the crispy texture
1. Preheat your oven to 120°c/Gas ½. Line a baking sheet with foil, and keep in oven until needed.
2. In a food processor or on a box grater, coarsely shred the potato and onion. Transfer the shredded mixture to a square of muslin or tea towel, and gather the ends to wring out as much water as possible. Let it stand for two minutes, then squeeze it out again.
3. In a large bowl, whisk the flour, baking powder, salt, pepper, and egg together. Stir in the potato-onion mixture until all the pieces are evenly coated.
4. In a small, heavy frying pan (cast-iron, if you have one), heat 2 tablespoons of vegetable oil until it shimmers. Drop one-quarter of the potato mixture into the pan, and flatten with the back of a spoon to a 12cm round cord. Cook the rösti over a moderate heat until the edges are golden, about four to five minutes; flip, and cook until golden on the bottom, about three to four minutes more.
5. Transfer the rösti to the prepared baking sheet in the oven. Repeat the process with remaining batter in three batches, creating a total of four large röstis, being sure to add more oil as needed and letting it fully reheat between pancakes. Keep röstis warm in oven until needed.
6. Serve röstis warm in four wedges with eggs or whole with a fried egg on top of each one.
Cook the egg through until it’s solid so that it’s safe in pregnancy.
This recipe is taken from Smitten Kitchen by Deb Perelman (£20, Square Peg publishing).