1 small red potato, shredded and squeezed dry
1/6 cup onion, shredded and squeezed dry
Salt and pepper, to taste
Unsalted butter, for the pan
1 or more eggs
Optional: baby arugula to serve
The Carnivorous Herbivore |
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I am a huge fan of breakfast and (especially) brunch. I can't start my day without the most important meal, and it must be a delicious one. I'm always finding new ways to make eggs, and I love changing up my go-to breakfast of lightly buttered toast with an over-easy egg on top. I was yearning for potatoes, but didn't want anything too heavy. I decided to make rosti, which is like a potato pancake, but without the egg and flour to bind it with. I added a handful of baby arugula for color and a peppery bite, and topped it off with my usual egg. If you want to make this for more people, just make one large rosti and slice it. Eggs optional, or make scrambled, one or two eggs per person. Per person, you'll need: 1 small red potato, shredded and squeezed dry 1/6 cup onion, shredded and squeezed dry Salt and pepper, to taste Unsalted butter, for the pan 1 or more eggs Optional: baby arugula to serve When you have shredded your potato and onion, mix it well, and make sure it's dry by squeezing it in a towel. Season the mixture to taste. Add some butter to a hot pan, and add the potato mixture. Using a spatula, flatten your potato out a bit, but be careful not to separate it too much. When you can see the edges are brown, carefully flip it. Cook for an additional two or three minutes, and remove to a plate. Spray the pan with cooking spray, and add an egg. Season the exposed side, and flip after a minute. Cook for one minute more. Top your rosti with arugula, then your egg. Add some freshly cracked pepper, if desired. Enjoy!
1 Comment
Carmela
7/10/2011 11:28:08 pm
Come home and cook for us!!
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