This recipe is from Limahl Asmall, BBC Good Food Show Cook and founder of TinyBudgetCooking.

Crispy on the outside and delicious on the inside, this is a superb way to use up lone potatoes and makes a quick meal or side dish. I love this recipe because you can use any firm veg or root vegetables that might go to waste and it’s a low-cost meal that’s huge on flavour! Mix in some bacon or sundried tomatoes and top with a poached egg!

Ingredients (serves 2)

3-4 medium potatoes (or a mix of root vegetables)

1 egg

2 rashers bacon or 4 sundried tomatoes

3 tbsp. grated cheddar cheese (optional)

½ onion

1 clove garlic

Salt and pepper

2 tsp vegetable oil

Method

  1. Wash the root vegetables and grate them (skin on) into a large mixing bowl. Finely slice the onion into half moons and add to the bowl along with a good pinch salt and pepper and 1 minced garlic clove.
  2. Take the bowl to the sink and pull out a handful of the mixture at a time, and squeeze out as much water as you can. Once the bowl has been completed, re-season with a pinch of salt and pepper. Break an egg into the bowl and mix through.
  3. If using bacon, chop the rashers into 1 cm pieces and fry in a tsp oil until crispy. Add to the bowl along with the 4 finely chopped sun-dried tomatoes and the grated cheddar cheese, if using. Mix well.
  4. Heat 1 tsp oil in a non-stick frying pan and pour in the vegetable mixture. Pat down so it is around 2-3 cm thick maximum. (I use an 18cm medium frying pan but a larger pan is fine). Cook over a medium-low heat for 10 minutes.
  5. Turn the Rosti by putting a plate snugly on top of it and turn over the frying pan so it comes out. Add another tsp oil to the pan and slide the Rosti back in to cook the other side. Allow 6-8 minutes more cooking.
  6. Enjoy hot or cold, works great as a packed lunch!

 

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.