rainbow rosti Get your vegie fix with a trio of colourful potato rosti starring beetroot, carrot and green veg.
For a colourful brunch, combine 500g Sebago potatoes, peeled and coarsely grated, and 1 finely chopped small brown onion in a bowl. Squeeze to remove excess moisture. Transfer to a clean bowl. Add 2 lightly whisked eggs, 13⁄ cup self-raising flour and 500g beetroot, peeled and coarsely grated. Season. Mix well. Pour enough vegetable oil into a frying pan to come 5mm up the side. Heat over medium heat. Place four 13⁄ cupfuls of mixture in the pan, spreading to 8cm. Cook for 2-3 minutes each side or until golden and crisp. Drain on paper towel. Repeat process twice to make 3 types of rosti, replacing beetroot with 500g carrot, peeled and coarsely grated, for the second batch, and replacing it with a mixture of 2 cups grated broccoli, 1 cup thawed frozen peas and 1 grated small zucchini for the third batch.
Beetroot, carrot and greens give potato rosti a colourful boost.