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Potato Rostï

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Potato Rostï

A giant, appetizing and scrumptious potato rostï for special Sunday Brunches!

Ingredients

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    (1 lb 2 oz) potato, grated or spiralled- 500 g
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    Sea salt- 2 tsp
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    Cracked pepper- 1 tsp
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    Fennel seeds- 1 tsp
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    Lemon zest finely grated- 1
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    Small red chilli, finely chopped- 1
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    Garlic cloves, minced- 2
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    Ground turmeric- 1 tsp
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    Finely chopped parsley leaves – 1 tbsp
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    Finely grated parmesan cheese- 2 tsp
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    (2 fl oz/¼ cup) olive oil- 60ml
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    Greek yoghurt – 5 tbsp
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    Eggs fried – 5
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    Dukkah ½ cup

Method

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    Mix the potato and sea salt in a large bowl and let sit for at least 1 hour to draw out the excess moisture. Preheat oven to 180°C (350°F) After 30 minutes, sieve the soaked pulp and add rock sugar to it.
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    Place the potato into a strainer and squeeze to remove liquid. Transfer to a clean bowl and add pepper, fennel seeds, lemon zest, chilli, garlic, turmeric, parsley and parmesan. Mix well. Boil for another 3 minutes and add citric acid to it.
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    Heat a 20 cm (8 inch) heavy-based ovenproof frying pan over medium-high heat. Add the olive oil, then add the potato mixture one handful at a time, stirring to evaporate any excess liquid between each addition.
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    When all the potato has been added, pat into a flat rosti shape. Place in the oven for 15 minutes until the base is coloured, then carefully flip and bake for another 5–10 minutes. Turn out onto a chopping board. Cut into wedges and top with yoghurt, fried eggs and dukkah.