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    Potato & parsnip rosti with bratwurst

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    *mandatory

    Potato & parsnip rosti with bratwurst

    Preparation time: 15 minutes
    Cooking time: 25 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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. 

    Your recipe note

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    Cook’s tip
    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. 

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