Galettes / Rosti / Hash Browns

Call them what you like, these are a great way of using up your basic kitchen vegetables and are easy to jazz up: apple compote, brie, tomato…

Two options: with eggs or without. The quantities are a bit hit and miss, these are what I used to make meal for myself, but adding just a little would probably make enough for two – it’s just that grated potato does tend to turn green after a wee while, so it needs to be used at the time and not saved for the next day. The carrots and onions are optional, just give the outcome that bit more taste and healthfulness! (Probably leave them out if you’ll be adding apple compote.)

Option 1 (with egg)

Probably makes the best of these potato-pancakey things.

1 large potato

1/2 medium carrot

1 small onion

1 egg

About 2 tbsp flour

Salt, pepper, salad herbs to flavour

Some oil for the pan

  1. Grate the potato and carrot
  2. Chop the onion really finely and stir into the grated potato and carrot
  3. Beat the egg, and stir it in with the herbs
  4. Heat the oil in the pan so it’s really hot, then turn down slightly
  5. Drop portions, each about the size of a ladle, into the frying pan. Press down to flatten slightly.
  6. Cook for 5-10 minutes then flip over and do the same

Option 2 (eggless)

1 large potato

1 small onion

1/2 a medium carrot

Salt, pepper, salad herbs to flavour

Some oil for the pan

  1. Grate the potato and carrot, and squeeze in some kitchen roll to get as much moisture out as humanly possible
  2. Chop the onion really finely and stir into the grated potato and carrot
  3. Heat the oil in the pan so it’s really hot, then turn down slightly
  4. Drop portions, each about the size of a ladle, into the frying pan. Press down to flatten slightly.
  5. Cook for 5-10 minutes then flip over and do the same
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