Potatoes are a good source of carbohydrate if you have problems eating bread made from wheat. Grated potatoes can be quickly made into an Alpine style rösti and provide a tasty platform for bacon, eggs and tomato and other things too. This version has so much less fat than most recipes for rösti and it works brilliantly if you use a non stick pan.
A rosti topped with your favourite ingredients makes a great breakfast dish or brunch and it is just the thing to set you up for the day. It can be a colourful, sustaining, nutritionally balanced meal full of savoury flavours and an interesting array of textures.
- 4 small potatoes, peeled
- 4 tbsp olive oil
- 8 rashers of lean bacon
- 4 eggs
- 1 tbsp vinegar
This rösti will need to be cooked in batches for four people. Coarsely grate the potatoes into a bowl. Take handfuls of the grated potato and gently squeeze some of the moisture from them over the sink. Do not spend too much time on this but removing some moisture from the raw grated potato makes a better rösti.
Heat a tablespoon of oil in a medium sized non stick frying pan and add about quarter of the grated potato. If you have a good quality non stick pan, you can reduce the amount of oil used to a smear. Allow the rosti to cook for a couple of minutes and then shape it into a flat cake measuring 20cm/8 in across, pressing down lightly with a spatula to compact the grated potato.
Cook the rösti for three or four minutes, then gently shake the pan to loosen the rösti from the base and continue to cook until the underside is golden and crisp. (Just flip up a portion of the rösti with a palette knife to see how well it is cooking.)
Place a plate on top of the pan and invert the pan so the rösti sits on the plate cooked-side up. Add another smear of oil to the pan and slide the potato cake back, the other way up. Cook steadily for another five minutes or until the underside of the rösti is crisp.
While the rösti is cooking grill the bacon for 5 minutes until crisp. Lay on kitchen paper to absorb excess fat and keep warm.
To poach an egg
The key to a great poached egg is freshness. Fill a medium sized saucepan a third full with cold water and bring it to the boil. Add a pinch of salt and a dash of vinegar to the water and reduce to a simmer. Crack the eggs, one at a time into a cup and gently tip each into the simmering water. You can create a gentle whirlpool in the water to help the egg white set around the yolk. Set your timer and poach the eggs for 2 minutes for a soft and 4 minutes for a hard. Remove the poached eggs with a slotted spoon and drain on kitchen towels.
If you do not feel confident poaching eggs in a pan of boiling water, use an egg poacher. Butter the inside of the egg poacher and slide the eggs in. Cook the eggs for between 2 and 4 minutes.
You can vary this recipe by:
- Topping the rösti with a layer of wilted spinach and poached haddock
- Serving the rösti with a smoked salmon and scrambled egg
We hope you enjoy this and if you do you might like to buy a copy of our really useful book which has so many more delicious recipes for you to try.
Cooking for the Sensitive Gut (Pavilion 2016) is available from Amazon and other good book stores.