SWISS ROSTI WITH BEETROOT AND BOILED EGG

Serves 4, makes 8 small rosti

For the rosti

1 onion, peeled

5 medium potatoes, peeled 1 egg, lightly whisked

2tbsp flour

Salt and freshly ground pepper 1-2tbsp oil

To serve

4 eggs

250g pack cooked baby beetroot in vinegar, cubed

2-3tbsp soured cream

A sprinkle of chopped dill and chives

Grate the onion and potatoes on the coarse side of the grater into a bowl. Stir in the egg and flour and season well. Mix until thoroughly combined.

Heat a pan with a little oil and drop in dessertspoonfuls of the potato mixture. Flatten out slightly and lower the heat. You will need to do this in batches, depending on the size of your pan, until you have 8 rosti. Cook slowly until really golden, which should take around 4-5 minutes. Flip over and cook on the other side until golden and the potato is cooked through – break a little off to taste, if needed.

Meanwhile boil the eggs to your liking, drain and set aside to cool, then peel and quarter. When ready to serve, place 2 rosti on each of the plates. Top each with a spoonful of beetroot, some of the chopped egg and a dollop of soured cream. Garnish with chopped dill and chives and serve.