Chorizo and Potato Rostis

METHOD

1. Peel and coarsely grate the potatoes then place them in the middle of a clean tea towel, pulling up the sides and twisting as tightly as you can to squeeze out all the excess moisture from the potatoes.

2. Place the grated potato in a bowl and add the grated chorizo, beaten egg and flour. Season with salt and pepper and stir until combined.

3. Heat a couple of glugs of oil (sunflower oil works best, as you'll get a crispier rosti) on a medium to high heat until very hot.

4. Take a heaped dessert spoon of the potato mixture and place it in the oil. Press down gently on the top and use the spoon to draw any loose potato. Fry for 2 minutes on each side or until crisp and golden.

5. Cook in batches a couple at a time and place on kitchen roll to cool a little and allow some of the oil to be absorbed.

6. Serve with wilted spinach and a fried or poached egg.

RECIPE CREATED & PHOTOGRAPHED BY AMY SHEPPARD.

What you will need