These Rosti were more fridge surprise, than a planned meal, as I had one lonely baking potato, a bag of parsnips I had bought reduced and some bacon leftover from breakfast, in my head it made sense and I'm glad I made them! The flavours all worked well together and also I got to play with my new coarse grater from Jamie Oliver's range, it did a fantastic job and made light work of the grating, normally a job I try to avoid! I currently have several well used and loved microplane graters, including a coarse one but I prefer the size of the grated item using this, as it made nice big curls and was perfect for Rosti's.
1 baking potato, about 200g, coarsely grated
1 large parsnip, coarsely grated
½ white onion, coarsely grated
1/4 tsp sea salt
Freshly ground black pepper, about 8 twists/ 1/4 tsp
Pre-heat the oven to 170 fan/ 190 and line a baking tray
Return the frying pan to the hob and heat to medium temperature, add a drop of olive oil and either using metal cooking rings or by free-form, spoon a couple of tbsp of the rosti mix into rounds, cook for about 4 minutes, gently turn over using a fish-slice or similar tool, and fry for a couple more minutes until golden, transfer to the baking tray and bake for a further 10 minutes or until crispy and golden brown. They will stick a little so do be careful turning! Crispy bits are good though so do not fear!