RÖSTI

Rösti for breakfast. Just that. And more coffee.

1 medium potato (floury variety like sifra)
Robertson masterblends aromatic roast potato spice
oil for frying

Wash the potato and dry the skin.
Grate on the coarse side of grater.
Sprinkle spice on and mix with a fork.
Heat up a non-stick pan (I use a small pan about 15 cm in diameter) and add a little oil.
Tip the grated potato into the pan then press it flat onto the bottom.
Turn the heat down and let it slowly fry for a couple of minutes.
Lift up on side carefully with egg lifter and check if it has gone golden brown.
Turn over very carefully with egg lifter and fry the other side.
Once cooked through and golden brown both sides, slide onto a warm plate.

Recipe and photo: Elsabie Templeton