Potato & Chicken Rosti
Top pan fried potato with this delicious chicken mix with spring onions, peas and a sprinkle of Parmesan cheese to make the ultimate potato and chicken rosti.
Nut-free
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Ingredients
200g potato, grated
6 spring onions, sliced
75g cooked chicken, diced
50g frozen peas
25g Parmesan cheese, grated
1 large egg, beaten
1 tbsp plain flour
1 tbsp vegetable oil
A knob of butter
Salt and black pepper
6 spring onions, sliced
75g cooked chicken, diced
50g frozen peas
25g Parmesan cheese, grated
1 large egg, beaten
1 tbsp plain flour
1 tbsp vegetable oil
A knob of butter
Salt and black pepper
Method
- Put the grated potato into a clean tea towel and squeeze out the liquid. Put all the other ingredients into a bowl and season well.
- Heat 1 tablespoon of vegetable oil and the butter in a small 20cm frying pan. Add the potato mixture and flatten out. Fry for 5 minutes until lightly golden. Put a large plate over the rosti in the frying pan, turn the pan upside down so that the rosti is on the plate cooked side up.
- Heat another tablespoon of oil in the pan. Slide the rosti back into the pan to cook on the other side for about 7 minutes until cooked through. Cut into wedges and serve.
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