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Potato & parsnip rosti with bratwurst
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Preparation time: 15 minutes
Cooking time: 25 minutes
350g charlotte potatoes
350g parsnips, peeled and coarsely grated
4 sage leaves, roughly chopped
About 60g unsalted butter
360g pack Unearthed Bratwurst
1 tbsp olive oil
4 medium British Blacktail Free Range Eggs
4 tbsp Vadasz Raw Garlic & Dill Sauerkraut, to serve
English mustard, to serve
1 Preheat the grill to high. Coarsely grate the potatoes into a clean tea towel and then wring out to remove as much liquid as possible. Tip into a bowl, along with the parsnips and sage. Season and mix, then divide into 4 equal portions.
2 Heat 2 small non-stick frying pans over a medium-high heat. Add 10g butter and a portion of the rösti mixture to each, flattening out and pressing down with a spatula. Cook for 5 minutes, then invert the rösti onto a plate (see Cook’s tip). Add a small knob of butter to the pans and slide the rösti back in to cook the other side. Repeat to make 4 rösti.
3 Meanwhile, lay the bratwurst on a foil-lined baking tray and grill for 8-10 minutes, turning regularly until golden. When the rösti are cooked, transfer to clean plates. Heat the oil in the frying pans and fry the eggs for 2-3 minutes until set. Slice the bratwurst and pile on top of the rösti. Serve with the fried eggs, sauerkraut and a spoonful of mustard.
To invert the rösti onto a plate, carefully cover the top of the frying pan with a plate and flip it over, so that the rösti ends up on the plate. Carefully slide it back into the pan to cook the underside.
And to drink...
A glass of chilled German beer, such as And Union Unfiltered Lager, 330ml, is ideal with this dish.
Typical values per serving: