Potato rösti

• Maris Piper potatoes↗2-3

  (about 400g), peeled and coarsely grated

• medium egg↗1

  beaten

• plain flour↗1 tsp tsp
• baking powder↗¼ tsp tsp
• small onion↗½

  finely chopped

• sage leaves↗6

  2 finely chopped, 4 whole

• sunflower or vegetable oil↗3 tbsp tbsp

  for frying

Step-by-step instructions

1. 1

   Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).

2. 2

   When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.