- Prep time 30mins
- Cook time 40-45 mins
- Serves 4
Ingredients
- 600g white potatoes
- 1 large Welsh Leeks (PGI), trimmed
- 5-6 tbsp rapeseed oil
- 1 egg, beaten
- 1 tbsp plain flour
- 1 large pinch of Halen Môn (PDO)
Enjoy the comforting flavours of this traditional Welsh dish, a Potato and Leek Rosti. Made with Welsh Leeks (PGI), and seasoned with Halen Môn (PDO) sea salt, these crispy rosti’s are perfect for a hearty Welsh breakfast or as a savoury side dish.
Method
- Leave the potatoes whole and boil for 5 minutes. Meanwhile, finely slice the leek, wash to remove any grit. Heat 1 tbsp of the Rapeseed Oil in a large frying pan, add the drained leek and cook for 2-3 minutes to soften. Turn into a large bowl.
- Drain the potatoes, rinse in cold water and drain again. Coarsely grate into the bowl. Add the flour and toss with the leeks. Add the egg, season with Halen Môn sea salt and pepper and mix well.
- Re-heat the frying pan, add 3 tbsp of the Rapeseed Oil then drop tablespoons of the potato mixture into the pan, flattening to even rounds.
- Cook over a moderate heat for 4-5 minutes until the underside is deep golden brown. Carefully turn the rosti and cook again until browned. Lift out of the pan and keep warm while cooking the rest of the mixture, adding more oil as needed. Serve hot as part of your Welsh Breakfast.