Ingredients

3-4 Maris Piper potatoes 

1 medium onion 

Sea salt & white or black pepper⁠

Veg oil 

2 free-range eggs 

Method

1. Peel and coarsely grate the potatoes and place in cold water. Peel and coarsely grate the onion.⁠

2. Drain the potato and place in the centre of a clean tea towel. Gather up the edges and squeeze out the moisture. ⁠

3. Mix the onion and potato in a bowl. Add a generous (I mean generous) pinch of sea salt and lots of white or black pepper. ⁠

4. Place a medium frying pan on a medium heat and add a splash of vegetable oil. Spoon in the potato and onion mix (it should be no more than 1 cm thick), pat gently and fry for about 8 mins, until the base has caramelised. Turn down the heat if it starts to cook too fast. Place a plate on top of the pan, and carefully invert the potato onto the plate. Slide the potato gently back into the pan and continue cooking for another 8 mins, tidying up the edges with a wooden spoon, until the base is caramelised (it may take a little longer).⁠ Remove to a serving plate. ⁠

5. Add a splash of oil to the pan, break in the eggs and cook for a couple of minutes, basting with the hot oil to cook the whites. Place the eggs on top of the rosti and add a good sprinkle of sea salt flakes & pepper. 

6. Serve with salad if you’re feeling virtuous or with a big slice of @crowleysofsuffolk Cider & Black Treacle slipper ham if you’re feeling indulgent.

   Serves 2