Potato Rosti

Potato Rosti

A variety of speed settings and unique colour control technology makes the Russell Hobbs Colour Control Food Processor the ideal tool for making the perfect Potato Rosti.

Ingredients
  • 75g parmesan cheese
  • 1 onion, peeled and quartered
  • 1 kg waxy potatoes, peeled
  • 2 tsp mixed dried herbs
  • 1 egg
  • 3tbs olive oil
  • Sea salt and black pepper

Method (Serves 4)

  1. Attach the fine grating disk to your Russell Hobbs Colour Control Food Processor, set the speed dial to speed setting 1 and finely grate the cheese.  Transfer into a large bowl.
  2. Attach the slicing disk and use speed setting 1 to slice a whole peeled onion.  Flip the disk to the shredding side and using speed setting 1, shred your potatoes.  Tip the onion and potatoes onto a clean tea towel and wring out as much moisture as possible.
  3. Tip the drained onion and potatoes into bowl with the cheese then stir in the herbs, egg, a little olive oil and a good pinch of salt and pepper.
  4. Heat 3 tbsp of olive oil in a large frying pan over medium-high heat.  Add large spoonfulls of the mixture to the pan and Spread into rough circles with the back of a spoon.  Turn the heat down to medium and gently fry for 4-5 minutes on each side until crisp and golden.  Transfer onto a plate lined with absorbant paper before serving.