Oh potato rosti – you are so delicious! I always forget this however and wait far too long before I make another. I can’t explain why: they aren’t complicated, time-consuming or (especially) unhealthy. But today, I remembered. And threw in some lamb meatballs, sundried tomatoes and caramelised onions to boot. My long-suffering boyfriend who stands by calmly as I run around the kitchen experimenting madly was kind enough to eat these with me, so this makes 2 portions.
1 red onion
1 garlic clove
1 bay leaf
400g tin chopped tomatoes
2 whole dried chillies
Sundried tomatoes (about 4)
Red wine (optional)
Salt & pepper
Grate the potatoes and combine with the eggs and some pepper. Brown the meatballs in some oil. Heat a round pan with some oil and a little butter and tip in the potato mixture. Flatten with the back of a spoon and preheat the grill to max.
When the meatballs are brown, remove them form the pan and reserve. Finely chop the garlic and sauté in the meatball pan until golden. Add some paprika, oregano, the bay leaf, a grind of pepper and the whole chillies. Fry for a minute or so before adding the tomatoes, bring to the boil, return the meatballs to the pan and simmer. Add a splosh of red wine if you like. Finely slice the onion and sauté in a separate pan with some oil and pepper until beginning to soften. Add a good splash of balsamic vinegar and a pinch of sugar and continue to cook, stirring occasionally. Slice the sundried tomatoes and add to the meatball sauce.
Flip the rosti if you can and cook for a few minutes more before placing under the grill. (If you can’t/don’t want to flip it just stick it under the grill anyway.)
When the meatball sauce is thick , the onions are soft and the rosti is tender, you’re good to go. Slice the rosti into chunks and divide between two plates. Scatter over the caramelised onions and pile on the meatballs. Add a scoop of mascarpone if you like and dig in xx