“In essence, this is a rosti potato. I don’t cook the potatoes first and haven’t added onion or bacon, but you can if you like. I use a great variety called Rooster as it has good flavour and keeps the potato cake crispy. I serve it with an Arran mustard dressing and a big salad but it’s equally good with some wilted spinach or greens from the garden.”
Prep time: 10 minutes; cooking time: 20 minutes
1 medium sized potato, peeled. I like a Rooster.
30g butter, melted
A few sprigs of thyme
1 organic egg
1 teaspoon Arran mustard
1 teaspoon cider vinegar
1 teaspoon honey
2-3 tablespoons cold-pressed rapeseed oil
A few salad leaves
Good salt and pepper
Grate the potato onto a clean cloth and squeeze out the excess water over the sink. Place the potato in a bowl, add half the melted butter and season with salt, pepper and a few thyme leaves. Mix well.
Heat a blini pan on the hob, add a splash of oil, then add the grated potato mix, pressing down with the back of a spoon. Add a little more oil if needed to prevent it sticking. But don’t worry if it does stick, as the longer it cooks, the easier it will be to loosen. After 5 minutes, turn the potato cake over and press down with the back of a spoon again and cook for a further 5 minutes until golden. Season again and set aside.
Fry the egg in a little oil and the remaining butter. Season and cook until the yolk is just set.
To make the dressing, simply mix the mustard with the honey and vinegar and as you whisk trickle some oil in, a little at a time. It may need more oil if you like a runnier dressing. Season and use to dress the salad.
To serve, place the potato cake on a plate, top with the egg and garnish with the salad.