Strictly it’s rösti, not rosti, but I think this dish has been around for long enough for us to drop the umlauts. I like the classic, simple version which makes an ideal choice for breakfast when there are no left over potatoes.

2 good sized potatoes, peeled and coarsely grated
1 banana shallot, peeled and finely chopped
Olive oil
Butter
Salt and freshly ground black pepper

Peel the potatoes and grate them coarsely. Wrap them in a clean kitchen towel and squeeze hard. You will be amazed at how much liquid is released. Put into a bowl and mix in the chopped shallot. Season well.

Heat a medium sized frying pan to medium-hot and put in a little olive oil and a knob or two of butter. Put in the rosti mixture and pat it down to fit evenly over the pan. Turn down the heat a little. Let the rosti cook for a few minutes until the bottom is crisp and then turn it over (you might want to do this the safe way by inverting it onto a plate or a large saucepan lid before returning it to the frying pan), add some more knobs of butter down the sides of the pan and continue cooking until the second side is also crisp.

Serve immediately with bacon, eggs and a roasted tomato.