Potato röstis with sauerkraut, fried onions and Barbers 1833 cheddar by Gill Meller

Potato röstis with sauerkraut, fried onions and Barbers 1833 cheddar by Gill Meller
  • Time 30 minutes
  • Serves 2
  • Difficulty Medium
    • 150g of grated Barbers cheddar cheese
    • 2 potatoes peeled (about 400g/14oz) – choose a white, floury variety, such as Wilja, King Edward or Maris Piper
    • 150g of good quality sauerkraut
    • 1 onion finely sliced
    • 1 Tbls of finely chopped chives
    • 3 Tbls of olive oil
    • 1 Knob of butter
    • 1 x egg
    • Salt and Pepper
    1. I love these cheesy röstis for breakfast, but to be honest, they’re good anytime of the day. I use Barbers vintage reserve cheddar because it’s got so much depth of flavour and goes wonderfully well with a tasty sauerkraut. Sauerkraut, a traditional fermented cabbage, is easy to make yourself, but you can buy really great stuff from deli’s and other good food shops. The secret to a good rösti is to cook it slowly over a low heat. This way you get the best texture, soft in the middle and crispy on the outside. Begin by coarsely grating the potatoes and Squeezing out as much starchy liquid from the flesh as possible – pick up small amounts and squeeze it really hard in your hands, letting the liquid run off. Once you’ve squeezed all the potato, place it in a bowl and add a third of the cheese and season well with salt and pepper. Use your hands to tumble everything together. Heat 1 Tbls of olive oil in a medium non-stick frying pan over a medium–high heat. Add the sliced onion and seasonit lightly. Cook, stirring regularly, until the onion is soft and beginning to crisp around the edges (about 10–12 minutes). Remove the onions to a plate and keep warm. Leave the pan on the heat and add the remaining olive oil. Scatter in the potato mixture, creating an even layer in the pan. Use the back of a spatula to press it down so the top is relatively smooth and you have an even shape. Once you’ve got a nice, flat layer and you can hear it sizzling away, turn the heat right down to low. Cook the rösti for 12–15 minutes, occasionally pressing it down with a spatula, until the underside has taken on some colour (carefully free it with the spatula to take a look). When it has, carefully flip over the rösti in one piece. If you’re having trouble, invert it out of the pan onto a plate, then slide it from the plate back into the pan. Once the rösti is cooked, slide it out onto a board or large plate. Warm the sauerkraut in the same pan for a few moments then spoon it out over the top of the rösti. Scatter over the remaining cheese, and then flash the whole thing under a hot grill for 1 – 2 minutes. Finish the rösti with the fried onions, a scattering of chives and some salt and pepper. Bring the rösti to the table and tuck in. It’s delicious served with a fried egg, a little hot sauce and some good toast. Recipe by Gill Meller