Potato rosti with speck and soft goats cheese
- 600g yellow-fleshed potatoes
- 120g thinly sliced speck
- 60g fresh soft goats cheese
- 2 tbsps extra virgin olive oil
- 2 tsps butter
Wash, peel and grate the potatoes with the large side of the grater.
Place the grated potato in a tea towel and squeeze to remove as much water a possible. Then transfer the potatoes to a bowl and season with salt and freshly ground pepper.
In a non-stick, oven-proof frying pan melt a tablespoon of oil and a teaspoon of butter. Add the potatoes and use a spatula to gently press down. Cook on a high heat for around 3 to 4 minutes until a golden crust has formed on the bottom.
Slide the rosti onto a plate. Add the remaining oil and butter to the pan to melt.
Turn the rosti back into the frying pan with the uncooked side down and cook for a further 3 to 4 minutes.
Once golden, transfer the pan to a preheated oven at 180°C and cook for a further 15 minutes. Turn the rosti over halfway through cooking.
When cooked, place on a serving plate and serve hot with thin slices of speck, goats cheese and a few sprigs of parsley.