Simple Potato & Onion Rosti for Two

Instructions

1. 1

   Grate the potatoes on the coarse side of a box grater. Place the grated potato in a clean towel or several layers of paper towels and squeeze out as much liquid as you can — the drier the potato, the crispier the rosti.

2. 2

   In a bowl, combine the drained grated potato, diced onion, and diced green pepper. Add 1–2 tablespoons flour, the beaten egg, and a generous pinch of salt and pepper. Mix until everything holds together when pressed; add a touch more flour or a splash of egg if it seems too loose.

3. 3

   Divide the mixture into two equal portions and shape each into a round patty about 4–5 inches across and 1/2 inch thick. Press them together so they won’t fall apart when flipping.

4. 4

   Heat a heavy frying pan over medium heat and add 2 tablespoons oil or clarified butter. When shimmering, add the two rostis (you may need to cook one at a time if your pan is small). Press gently with a spatula. Cook undisturbed 4–6 minutes until the underside is deeply golden and crisp.

5. 5

   Carefully flip each rosti (use two spatulas if needed) and add another tablespoon of oil around the edges. Cook 4–5 more minutes until golden and cooked through. If the rostis are browning too quickly, lower the heat slightly.

6. 6

   If you’d like eggs on top, fry or poach two eggs while the rostis finish — a runny yolk is lovely over the crisp potato.

7. 7

   Serve each rosti on a plate, top with an egg if using, and add a small spoonful of tomato paste thinned with a little water (or a light drizzle of French dressing) at the side for a bright counterpoint. Season with extra salt and pepper to taste.