Name: Roast potato rosti
Total time: 30 min
Yield: Serves 2
Ingredients: 500g left-over roast potatoes halved or chopped; ground to make 1 tsp whole black peppercorns; 2 spring onions finely chopped; 1 egg beaten; 2 tbsp plain flour; 2 tbsp duck fat or sunflower oil; 1 tbsp wholegrain mustard; 100g crème fraîche; 1 lemon juiced; 90g salad leaves; 2 fried eggs (optional)

A plate topped with a slice of crispy roast potato rosti with green salad leaves and a fried egg

500g left-over roast potatoes
halved or chopped
ground to make 1 tsp whole black peppercorns
2 spring onions
finely chopped
1 egg
beaten
2 tbsp plain flour
2 tbsp duck fat or sunflower oil
1 tbsp wholegrain mustard
100g crème fraîche
1 lemon
juiced
90g salad leaves
2 fried eggs
(optional)

Method

step 1
Tip the roasties into a bowl and season generously with salt and the black pepper, and use a fork to roughly mash everything together, without breaking up the potatoes too much. Add in the spring onions, egg and flour, and toss well.
step 2
Heat 1 tbsp of the duck fat in a 20cm non- stick frying pan over a medium heat. Add the potatoes, pressing down to form a single rosti in the pan. Cook for 4-5 minutes, gently lifting the edge to check the colour – it should be a deep golden brown. Use a plate to carefully flip out the rosti then slide back into the pan, adding a little more of the fat, and cook until caramelised.
step 3
Whisk together the mustard, crème fraîche, lemon juice and plenty of seasoning. Cut the rosti into wedges and serve with a pile of salad leaves and a good drizzle of the sauce, and a fried egg each, if you like.