Name: Potato rosti with ricotta pea smash and prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 large potatoes, peeled, grated; 60 gram butter, melted; 1 tablespoon chives, chopped; 2 tablespoon olive oil; 1 cup frozen peas, thawed; 3/4 cup ricotta; 2 tablespoon milk; 2 tablespoon mint, finely chopped; 1 teaspoon finely grated lemon zest; 1/4 teaspoon dried chilli flakes; crispy prosciutto, blanched broad beans and micro mint leaves to serve

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

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

3 large potatoes, peeled, grated

60 gram butter, melted

1 tablespoon chives, chopped

2 tablespoon olive oil

1 cup frozen peas, thawed

3/4 cup ricotta

2 tablespoon milk

2 tablespoon mint, finely chopped

1 teaspoon finely grated lemon zest

1/4 teaspoon dried chilli flakes

crispy prosciutto, blanched broad beans and micro mint leaves to serve

Method

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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Ingredients

Method

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