When it comes to comfort food, potatoes are king. That filthy, dirt covered tuber that we of Irish descent (and pretty much everyone else) seem genetically disposed to adore – it just can’t be beat. As Nora Ephron said, there’s nothing like potatoes when you’re feeling blue. Well, she said mashed potatoes, but I feel comfortable paraphrasing.
And this giant crispy disk of crunchy-outer-edged, creamy interior-ed potato cake is just it. Comfort food central.
It actually straddles the line between comfort food and hangover food brilliantly. It’s starchy and creamy and hot, which makes it super comforting.
But it’s also crunchy and fried and salty, and it comes with a runny fried egg, which makes it a certified hangover buster.
Whatever, I don’t think this is the kind of food that needs and excuse to exist. It’s just something that I made because I wanted to eat it.
After a long morning of scrambling to meet the six billion deadlines I feel like I have at the moment, I made this at about 2:30 in the afternoon, after a deranged fridge raid. Potatoes, yoghurt, egg, dill. Made it, shot it, passed a fork to my boyfriend, and then we demolished it.
If you’re making this to serve as a side on a full on breakfast plate, or next to a piece of fish or steak, then I think you could serve at least 2 or 3 people with this guy.
But, if my man-friend wasn’t hovering hungrily over my shoulder, then I could have completely murdered this thing on my own. No sweat. Comfort achieved, bring on the deadlines.
- 2 large potatoes (about 1 pound/500g)
- peanut oil
- ½ cup thick greek yoghurt
- salt and pepper
- 2 tbsp chopped fresh dill
- 1 large, organic egg per person
- Place an 8-9inch cast iron pan over a low-medium heat, and add enough peanut oil to thinly coat the pan.
- Working quickly, grate the potatoes, and then place into a cotton tea towel and squeeze out as much liquid as you can.
- Tip the potatoes into the pan, sprinkle over a little salt, and then pat down with a spatula. Cook over a low-medium heat, until deep golden brown and very crisp on the bottom.
- Slide the rosti out onto a plate, and then carefully flip it back into the pan, using oven mitts to protect your hands if you're unco like me.
- Continue cooking on the second side until very dark golden brown and crisp, and then slide out onto a plate.
- Crack your egg (or eggs) into the now-empty pan and cook to your liking.
- Stir together the yoghurt, dill and a pinch each of salt and pepper.
- Serve the eggs on top of the rosti, with a big dollop of yoghurt per person.