Huge Potato RÖSTI with Dill Yoghurt + a Fried Egg
 
 
A huge, crispy potato pancake, served with a savoury dill-flecked yoghurt and a runny fried egg.
Author:
Serves: Serves 2-3
Ingredients
For the rösti:
  • 2 large potatoes (about 1 pound/500g)
  • peanut oil
  • salt
For the yoghurt:
  • ½ cup thick greek yoghurt
  • salt and pepper
  • 2 tbsp chopped fresh dill
For the egg:
  • 1 large, organic egg per person
Instructions
  1. Place an 8-9inch cast iron pan over a low-medium heat, and add enough peanut oil to thinly coat the pan.
  2. Working quickly, grate the potatoes, and then place into a cotton tea towel and squeeze out as much liquid as you can.
  3. 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.
  4. 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.
  5. Continue cooking on the second side until very dark golden brown and crisp, and then slide out onto a plate.
  6. Crack your egg (or eggs) into the now-empty pan and cook to your liking.
  7. Stir together the yoghurt, dill and a pinch each of salt and pepper.
  8. Serve the eggs on top of the rosti, with a big dollop of yoghurt per person.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/06/huge-potato-rosti-with-dill-yoghurt-a-fried-egg.html