Loaded Rosti

Loaded Rosti

INGREDIENTQTYUNIT
   
Russet Potato2Cups
Clarified Butter2oz
Saltto taste 
Pepperto taste 
   
Garnish  
Bacon, sliced and browned2tbsp
Chives, thinly sliced1tbsp
Sour Cream1tbsp
   
Fried Egg  
Large egg1ea
DIRECTIONS
Rosti
Shred the russet with a box grater, quickly spread it out onto a paper towel and pat dry to remove all excess moisture.
Heat a 6 inch nonstick pan on high heat, add the butter and potatoes and drop heat to medium.
With a spatula, stir the potatoe then start to press them down on the pan so the excess starts building up the side, season with salt and pepper.
Once brown flip the rosti and press down again, use the spatula tuck the sides under the rosti.
Cook until brown then drain on a rosting rack.
Eggs
Fry egg with butter on medium heat in a 3 inch ring mold, cook until whites are set but yolks are runny.

Plating
Set the rosti in the middle of the plate.
Drizzle with sour cream Sprinkle on the bacon and then chives.
Finish with the fried egg.
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