Potato rosti with ricotta pea smash and prosciutto
Get your day off to a delicious start with this potato rosti recipe. Serve topped with creamy, minty ricotta pea smash and crispy prosciutto for a winning weekend breakfast
1.Squeeze out excess liquid from potatoes. Transfer to a bowl with butter and chives. Season, mix well and divide mixture into 8.
2.Heat oil in a frying pan on medium. Place each portion of potato mixture into pan, pressing down firmly to flatten. Cook for 4-5 minutes each side until golden. Drain on a paper towel.
3.In a bowl, mash peas with a fork. Stir through ricotta, milk, mint, lemon zest and chilli. Season.
4.Serve rosti with ricotta smash, crispy proscuitto, blanched broad beans and mint leaves.
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