|1 kg||potatoes — peeled|
|salt and black pepper|
|90 ml||butter — melted|
|410 g||Rhodes Quality Chakalaka Mild and Spicy|
|410 g||Rhodes Quality Butter Beans|
|250 g||streaky bacon — crispy fried|
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.
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