Homemade potato rosti with bacon and chakalaka

Grate the raw potatoes into a large bowl. 

Squeeze out excess water and place in a clean bowl. 

Add 30 ml (2 Tbsp) of the butter. 

Season well and toss to mix. 

Heat 30 ml (2 Tbsp) of the butter in a nonstick frying pan over medium heat. 

Tip the potatoes into the pan and lightly pat down and smooth the edges with a wooden spoon. 

Cook, without stirring or moving the potatoes, for 10 minutes or until the bottom of the rosti is crispy and golden. 

Run a metal spatula under the rosti to make sure it is loose from the pan all over. 

Turn out onto a wooden board lined with baking paper. 

Add the remaining butter to the pan and once melted, slide the rosti back into the pan, golden side up. 

Cook for a further 10 minutes or until the rosti is golden on the underside and the potatoes tender. 

While the rosti is cooking, heat the Rhodes Quality Chakalaka Mild & Spicy and the Rhodes Quality Butter Beans together in a small pan. 

Once the rosti is cooked, turn out onto a serving plate and cut into wedges. 

Spoon the chakalaka over the rosti and serve immediately with the bacon.