50g butter Bake in the oven for 1 hour, until the potatoes are crisp around the edges and the cheese is well melted. Add the potatoes and butter, stir and season with salt and pepper. If you don’t have time for this, just par boil and when cool enough to handle you can grate them and use immediately.

Dip each piece of pork in the flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Layer up the potatoes, seasoning each layer as you go. Repeat until all the vegetables are used, finishing with a neat potato layer and press down firmly. I like to make one large rosti with a lovely crispy edge and soft potato filling. Season very well with plenty of salt and pepper and mix together with a fork.

Remove from the heat and place on a warmed serving platter.

King Edward or Maris Piper, skin on and very finely sliced. However, me being me I have to tinker with that. In a large non-stick frying pan, heat the butter and oil until bubbling and fry the pork escalopes, two or three at a time, over medium heat for 2 minutes on each side. Allow it to cook for about 4 minutes until golden brown. This allows them to firm up and makes them easier to grate. 50g plain flour Serve the Potato and Onion Rosti with a fried or poached egg, bacon, asparagus or smoked salmon and creme fraiche.

Season very well with plenty of salt and pepper and mix together with a fork.

You can shape the mixture and make 4 individual rostis as thick or thin as you like. Please contact me ACookbookCollection@gmail.com if you wish to use any of the content of this blog. You can of course add herbs and seasonings to it to add more flavour if you like but the simplicity of this is what makes it so good. A delicious potato and onion bake made with hot stock instead of cream.

Judy Joo's roasted pork belly lettuce wraps (Bossam), Veal escalopes in mustard sauce with Ratte potatoes, Roast pork with pickled cabbage and rosti potatoes. All rights reserved.

In the mood for comfort food?

Remove the foil and cook for a further 15 minutes, or until it is just crispy around the edges.

I like this for breakfast but it also makes a great side dish for a dinner. I would never say no to bacon fat Mimi! Gently fry the diced onions with a pinch of salt until soft and translucent, this will take some time. I’m doing a great job fighting the Irish stereotype here.

Sorry, your blog cannot share posts by email. The rich Lyonnaise potatoes are a great accompaniment for the breaded pork. 1 small bunch of flat leaf parsley, leaves picked and chopped, 1 large pork fillet (about 400g) cut into 5cm slices

Traditionally a Swiss rosti is just made from potato, salt and pepper and nothing else.

Heat half of the oil in a small non stick frying pan over a medium-low heat. Grease a shallow ovenproof dish (approximately 20cm x 15cm and 2.5cm depth) with half the butter and place a layer of potatoes over the base of the dish.

Thank you Franck! This rosti has been fried in beef dripping. Cook for another couples of minutes until golden brown on both sides. Put the pan back on the heat, adding more dripping if needed. Serve with the pork. 50g butter Pour over the cream, dot the top with … It's quite rich, so best accompanied by a simple green salad. It does need a lot of salt and pepper though. Recipe inspiration, cooking tips, nutrition info, competitions & more, For details on how we use and look after your personal information please read our Privacy Notice.

You can make it with raw potatoes, simply grate them and squeeze them through a tea towel to remove excess moisture.

Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. 25ml olive oil © Donna Hennessy and ACookbookCollection.com 2013-2019. Sea salt and freshly ground black pepper. Post was not sent - check your email addresses! Well here's an easy quick fix for the whole family.

A hectic few weeks meant that I just really wanted something big and comforting at the weekend. Place the flour in a shallow bowl and season with salt and pepper. Pour over the stock and dot with the remaining butter.



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