Courgette Potato Rösti with Pan Fried Tomatoes: Goats Cheese or Chorizo

Courgette Potato Rösti with Pan Fried Tomatoes and Chorizo

Serves: 2

Rösti 

2 King Edward potatoes, peeled and grated
1 courgette, graded
Sprig of fresh rosemary
Olive oil
Sea salt and black pepper


Pan Fried Tomatoes: goats cheese or chorizo
Green salad leaves
Balsamic vinegar
V: Handful tomatoes
   Chunk of chèvre buche goats cheese 
M: Handful tomatoes
   Chunk of chorizo, cubed

Place the grated potato and courgette in a sieve and squeeze to get rid of excess moisture.

Heat a glug of olive oil in a non-stick frying pan over a medium heat. Add the rosemary to the grated potato and courgette mix, season with sea salt and freshly ground black pepper and place half the mixture in the frying pan. Use a wooden spoon and press down to make a cake shape.

Fry the rösti for 3-4 minutes on each side until crisp and golden-brown. 

Remove from the pan and set aside to drain on kitchen paper. Repeat with the rest of the rösti mix.

Serve with a green garden salad and pan fried tomatoes.

Pan Fried Tomatoes: Goats Cheese or Chorizo

V: Pan fry the tomatoes in a glug of olive oil, dash of balsamic vinegar and seasoning for 5 minutes. Meanwhile grill the goats cheese for 5 minutes or until soft.

M: Pan fry the tomatoes and chorizo in a little olive oil, dash of balsamic vinegar and seasoning for 5 minutes.