You can top these golden discs with all sorts – a poached egg being especially good.
Or try any of the following: wilted spinach, pancetta, flaked smoked mackerel, roasted root vegetables with crumbled blue cheese or feta and pine nuts. Finish with plenty of Parmesan or strong Cheddar, make a fresh salad and you have a wholesome and inexpensive supper. Chutney too, on the side.
Coarsely grate the potatoes – King Edward’s or Maris Piper are good. Rinse well, then dry well by squeezing with your hands to extract the moisture, and put into a bowl. Peel and grate the apple – Early Windsor has a good flavour – add to the potato and season well. Stir in the flour, egg and chives.
With floury hands, divide the mixture into 6–8 balls and then flatten them into circles, each roughly 10cm in diameter. Heat the oil in a frying pan and fry the rosti for 3 – 4 minutes each side until golden.
They are best served while still sizzling hot, or you can put a baking tray into the oven on a low heat and keep them until you’re ready to eat.
Makes 6–8 500g floury potatoes, peeled
1 large crisp apple
4 tbsp plain flour
1 large egg, beaten
2 tbsp chives, snipped (optional)
6 tbsp vegetable oil