I’m running out of breakfast ideas and more so as the teen is home and is certainly a big brekkie person. He’s down from University for the summer and is finally getting into a routine of sorts. Well lets say his day begins at the gym as he is quite the fitness buff. To add to this a very conscious and careful eater, which is great as he has quite some healthy ways to start his day with. But this of course leaves me in a quandary with the eternal question of What to cook?
Mornings being quite rushed as they always are I’m at times just stumped for breakfast solutions.
Well he loves Potatoes I know that. Most often just sautéed with peppers,mushroom and onions and that works as a great side with eggs. Yes and the parsley potatoes that have done umpteen rounds at the breakfast table for want of anything better. The country-style hash browns too. Speaking of hash browns, the good old Rosti is one that I had been meaning to attempt. The origins of this humble dish are Swiss and now quite popular world over.
Now we’ve all sampled these perfect roundels served up at a lot diners that do one of the All day breakfasts and have been meaning to give them a go. A great tip here is to par boil the spuds for no more than 10 minutes as this really helps in making them up fairly quickly. Perhaps maybe even the key step in demystifying the perfect Potato Rosti.I’ve added some cheese, parsley and green onions for added flavor. You may try your own variations of bacon bits, garlic ,white onions, chopped dill or anything else that grabs your fancy. These are quite easy to make up and perhaps one may even boil the potatoes the night before so as to ease the morning madness!
I was quite pleased with the outcome and so was the dear soon. Do give them a try and would love to hear your breakfast ideas too.
- 4 Large Potatoes (washed)
- 2 tablespoons grated cheddar cheese
- 2 small spring onions (white parts)
- 2 teaspoons chopped parsley
- Salt and pepper to season
- Oil for frying
- 1 teaspoon corn flour (optional)
- Place the unpeeled potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Drain. Allow to cool completely.
Peel and grate the potatoes and place and place them in a bowl.
Season with some salt and pepper. Add the chopped parsley, grated cheese and green onions.
Combine well. If the potatoes feel too sticky you may want to add a teaspoon of corn flour.
Heat a small non-stick frying pan over medium heat. Add the potato mixture and gently keep moving them to the side of the pan to form a nice round. Cook for 15 minutes or until the base is golden brown and crisp.
Flip the rosti over to crisp the other side as well. Cook for a further 10 minutes or until cooked through and the base is golden brown and crisp.
Serve as best eaten when hot.