Turn your leftovers into an epic brunch, this is my butternut and potato rosti, of course you can just use potatoes if that all you have, the key is to get as much moisture out of the veg before baking, that and lots of lovely butter!!
I served mine with crispy chorizo perfectly poached eggs but the combinations are endless!!
Prep time 20 mins
Cooking time 1hr
4 medium potatoes grated , 700g roughly
500g of butternut squash, grated (of 3 more potatoes)
1 medium onion, diced
1 fat garlic clove, minced
1 large egg, beaten
Large knob of butter
2 tbsp olive oil
Salt and pepper to taste
100g chorizo, diced
Free ranged eggs for poaching
Freshly chopped parsley 1 onion diced
Preheat the oven to 170 degrees fan.. Be sure to squeeze out as much moisture as possible from your grated potato and squash, using either a tea towel or a salad spinner, the drier you can get them the crispier your rosti will be. Mix the two together in a large bowl and set aside.
Heat the olive oil in a pan and gently sauté your onion until soft but not coloured, then add your garlic and a generous pinch of salt and pepper, (be careful with salt if using chorizo and salted butter later on in the recipe) at this stage you can add any dried herbs you like depending on what you are serving your rosti with, I've kept mine with just salt and pepper this time. Add a splash of water to the pan if the ingredients start to colour or stick.
Once the garlic is cooked, take the pan off the heat and allow to cool.
Once cooled add the onions and garlic to the potato and squash mixture and mix in your beaten egg.
Grease an oven safe dish, I found my mixture fitted perfectly in 2 loose bottom 6 inch tart tins and this made it easier to remove them to with out and breakages, but you can use anything you have, and don't necessarily need to split the mixture into 2, just use what you have available, cake tins are great, just be sure not to make your rosti too deep or you will have to alter the cooking time.
Place in the oven after 30 mins remove from the oven and if you are happy the rosti is nicely cooked in the middle then dot some butter all over the top and return to the oven this time at 180 for around 20mins, to turn golden and crispy, leave in a little longer if required but this should be fine.
While the rostis are finishing in the oven, gently cook your diced chorizo to your liking, and perfectly poach your eggs.
Remove the rostis from the oven and allow to cool slightly, remove from the tin being careful not to burn yourself, pop on a plate with your poached eggs on top, sprinkle over some of your chorizo and a little of the chorizo oil and then your chopped parsley!! ENJOY!!!
You can replace chorizo with diced bacon or lardons.
You can serve this as a sharing platter or individual portions, either way it'll be a winning brunch!!
