A giant potato rostï for sharing - Sunday morning breakfasts will never be the same again.
- 500 g (1 lb 2 oz) potato, grated or spiralled
- 2 tsp sea salt
- 1 tsp cracked pepper
- 1 tsp fennel seeds
- 1 lemon, zest finely grated
- 1 small red chilli, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tbsp finely chopped parsley leaves
- 2 tsp finely grated parmesan cheese
- 60 ml (2 fl oz/¼ cup) olive oil
- 5 tbsp Greek yoghurt
- 5 eggs, fried
- ½ cup dukkah
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sitting time: 1 hour
Mix the potato and sea salt in a large bowl and let sit for at least 1 hour to draw out the excess moisture.
Preheat oven to 180°C (350°F)
Place the potato into a strainer and squeeze to remove liquid. Transfer to a clean bowl and add pepper, fennel seeds, lemon zest, chilli, garlic, turmeric, parsley and parmesan. Mix well.
Heat a 20 cm (8 inch) heavy-based ovenproof frying pan over medium-high heat. Add the olive oil, then add the potato mixture one handful at a time, stirring to evaporate any excess liquid between each addition.
When all the potato has been added, pat into a flat rosti shape. Place in the oven for 15 minutes until the base is coloured, then carefully flip and bake for another 5–10 minutes. Turn out onto a chopping board. Cut into wedges and top with yoghurt, fried eggs and dukkah.